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Rotisserie Chicken with Rosemary Butter Smashed Potatoes


rotisserie chicken with rosemary smashed potatoes, smoked cipollini onions and charred tomatoes on the vine

I don’t mean to brag, but the Alchemy is a pretty cool machine. When I say that the Alchemy is versatile, I really mean it. Not only can you smoke and grill at the same time, soon, you’ll be able to smoke, grill and rotisserie cook food over open fire. The inaugural recipe for the Alchemy rotisserie attachment prototype is the juiciest, tastiest whole chicken, basted with a rosemary butter and served with smashed potatoes, grilled cipollini onions and charred cherry tomatoes on the vine.


I really enjoyed trying out the Alchemy rotisserie prototype, it’s very cool to see what else this grill can do. I will say though that the rotisserie is a low and slow process, but it is worth the wait. What adds to the versatility is that you can still grill up your smashed potatoes, char some tomatoes and make grilled onions on the live-fire plancha while your chicken slowly roasts on the spit. Not to mention, you can also add a brisket, or anything else for that matter, to the smoker, while you’re cooking everything else on top. I said the Alchemy was versatile and I meant it. But let’s start with this rotisserie chicken I made, the skin crisps up beautifully, locking in the juices of the chicken, it is so tasty. The potatoes are so easy to make, too. I used fingerling potatoes, but you can use any kind of mini potato you like. Make sure to boil them first to soften up, then smash them onto the plancha and baste them with rosemary butter until they are browned and crispy on the outside but still pillowy and soft on the inside. The onions go straight into the smoker and then you pop them out of the skin to serve and the tomatoes go right onto the grill with a bit of oil to get a beautiful char. A number of simple components but when make together create one tasty dish. If you want to find out how to make my Rotisserie Chicken with Rosemary Butter Smashed Potatoes, keep reading or jump to the full recipe.


fresh rosemary being stuffed into the cavity of a whole chicken

After you’ve built your fire, set up the Alchemy rotisserie attachment and bring your smoker up to 350F. Stuff the cavity of your chicken with half a lemon and 3-4 sprigs of fresh rosemary. Season the chicken with salt and pepper.


putting the whole chicken and half an onion onto the rotisserie spit

Cut the white onion in half. Skewer the chicken onto the rotisserie spit, between the onion halves. Secure into the rotisserie and turn on to rotate. It should take about 2-2.5 hours to fully cook. Use a probe thermometer to check that it reaches an internal temp of 165F.


pouring apple cider vinegar into a spray bottle container with hot sauce

In a spray bottle, add the apple cider vinegar and hot sauce. Shake to combine.


chicken on the rotisserie getting sprayed with the apple cider vinegar and hot sauce mix

Spray the chicken liberally with the apple cider vinegar and hot sauce mixture while it cooks.


half a lemon being squeezed onto the chicken on the rotisserie

Once the skin of the chicken has started to brown, squeeze the juice from half a lemon onto the chicken.


basting the chicken on the rotisserie with butter using fresh rosemary sprigs

In a small cast iron, add the butter and let it melt. Dip 2-3 sprigs of fresh rosemary into the butter and use it to baste the chicken. Keep the rosemary in the butter but keep the ends out to be able to continue to baste the chicken periodically as it cooks. Toward the end of your cook, you may want to remove either of the onions from the spit, if you see the neck or tail of the chicken is taking longer to cook.


adding fingerling potatoes to a pot of boiling water

At about 1.5 hours into your cook, bring a pot of water to a boil and add the potatoes.


smashing the fingerling potatoes on the plancha with a metal spatula

Once fork tender, remove from the water and place on the plancha. Drizzle with the melted butter and using a metal spatula, flatten the potatoes.


pouring rosemary butter over the smashed fingerling potatoes on the plancha

Drizzle with more rosemary butter and allow to cook, browning and crisping up on both sides.


pouring oil onto the cipollini onions and shallots in a cast iron pan

Meanwhile, add the shallots and onions to a small cast iron pan. Drizzle with olive oil and out in the smoker for about 20 minutes, or until tender.


cherry tomatoes on the vine charring on the grill

Place the cherry tomatoes on the grill and drizzle with oil, allow to char, about 6-8 minutes or until desired doneness.


peeling the smoked shallots once out of the smoker

Once you remove the onions from the smoker, cut off the ends and remove the skin.


squeezing fresh lemon juice over the rotisserie chicken platter

To plate, carefully remove the chicken from the rotisserie spit and place on a platter. Place the potatoes and peeled onions around the chicken and the charred tomatoes. Season the chicken with black pepper and a squeeze of lemon juice.


And now for the full recipe...


Rotisserie Chicken with Rosemary Butter Smashed Potatoes

Serves 4 people

Prep Time: 10 minutes

Cook Time: 2.5 hours

Total Time: 2 hours, 40 minutes


Ingredients:

1 whole chicken

1 white onion

2 lemons

3 tbsp hot sauce

¼ cup apple cider vinegar

Spray bottle

1 cup butter

5-6 sprigs fresh rosemary

Salt

Pepper

10-12 Fingerling potatoes

1 cup shallots

1 cup cipollini onions

2 bunches cherry tomatoes on the vine


How to Make Rotisserie Chicken with Rosemary Butter Smashed Potatoes


After you’ve built your fire, set up the Alchemy rotisserie attachment and bring your smoker up to 350F.


Stuff the cavity of your chicken with half a lemon and 3-4 sprigs of fresh rosemary. Season the chicken with salt and pepper. Cut the white onion in half. Skewer the chicken onto the rotisserie spit, between the onion halves. Secure into the rotisserie and turn on to rotate. It should take about 2-2.5 hours to fully cook. Use a probe thermometer to check that it reaches an internal temp of 165F.


In a spray bottle, add the apple cider vinegar and hot sauce. Shake. Spray the chicken liberally with the mixture while it cooks. Once the skin of the chicken has started to brown, squeeze the juice from half a lemon onto the chicken.


In a small cast iron, add the butter and let it melt. Dip 2-3 sprigs of fresh rosemary into the butter and use it to baste the chicken. Keep the rosemary in the butter but keep the ends out to be able to continue to baste the chicken periodically as it cooks. Toward the end of your cook, you may want to remove either of the onions from the spit, if you see the neck or tail of the chicken is taking longer to cook.


At about 1.5 hours into your cook, bring a pot of water to a boil and add the potatoes. Once fork tender, remove from the water and place on the plancha. Drizzle with the melted butter and using a metal spatula, flatten the potatoes. Drizzle with more rosemary butter and allow to cook, browning and crisping up on both sides.


Meanwhile, add the shallots and onions to a small cast iron pan. Drizzle with olive oil and out in the smoker for about 20 minutes, or until tender.


Place the cherry tomatoes on the grill and drizzle with oil, allow to char, about 6-8 minutes or until desired doneness.


To plate, carefully remove the chicken from the rotisserie spit and place on a platter. Remove the onions from the smoker and cut off the ends and remove the skin. Place the potatoes and peeled onions around the chicken and the charred tomatoes. Season the chicken with black pepper and a squeeze of lemon juice.


Make sure to subscribe to my newsletter so you never miss out on a new recipe, follow me on all my social channels @chefmattbasile and check out my new project @alchemygrills for updates, recipes and videos.

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Matt Basile

MEET THE CHEF

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Chef Matt Basile is the founder of the Toronto-based street food brand, Fidel Gastro's, which, within four years, went from an underground sandwich pop-up to an internationally recognized food brand. Now almost a decade later, Matt has a still growing business of food experiences, restaurant consulting and new and exciting foodie-filled projects on the way. Matt always strives to be different in an industry steeped in tradition. Matt is also the author of the best-selling cookbooks Street Food Diaries and Brunch Life, and was the host of the travel food show Rebel Without a Kitchen for two seasons. More here!

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