Rotisserie Chicken Recipe (with Seasonal Vegetable)

5 from 1 vote

Rotisserie Chicken Recipe (with Seasonal Vegetable)

One Pot, Nut-Free, Dairy-Free, Gluten-Free

This recipe is for a rotisserie-style chicken. There's no basting or trussing required if you use a Dutch oven and place the whole chicken on top of your favorite seasonal vegetable. I'm using rutabaga today, which acts as a kind of tray to set the chicken on. Cook the chicken until you see the skin get a warm golden color. Serve with the vegetables for an elegant and earthy dinner.

Prep Time15

Cook Time1 20

Total Time1 35

Course: Main Course

Cuisine: American

Keyword: chicken

Servings: people

Calories: 591kcal

Author: Chef Sara Furcini

Equipment

1 6-quart Dutch Oven

Ingredients

2 rutabagas or whatever vegetable you like
6 garlic cloves
3 tablespoons olive oil divided
1 whole chicken 4- to 5-pound
Salt
pepper
1 lemon
3 scallions
Fresh herbs optional

Instructions

Preheat the oven to 425℉. Peel the rutabaga and cut into 1/2 inch thick slices, discarding the ends. Then cut into 1-inch cubes. Spread the rutabaga in the bottom of a Dutch oven; add the whole peeled garlic cloves and toss with 1 tablespoon olive oil and a pinch of salt.
Pat the chicken dry with a paper towel and brush with remaining 2 tablespoons of olive oil. Sprinkle it with salt and pepper and set on top of the rutabaga. Quarter the lemon and fold the scallions, stuff them inside the cavity of the chicken. If adding fresh herbs, stuff them under the skin.
Roast for 1 hour 15 minutes or until the internal temperature registers 165F and the skin is golden and crispy. Allow the chicken to rest for 15 minutes. Carve the chicken on a cutting board and serve with pan juices and roasted rutabaga.

Video

Notes

Chicken: 4 to 5 pounds of chicken pieces such as breast, thighs, or quarters may be substituted for the whole chicken. Reduce total baking time to 30 to 45 minutes.
Seasonal Vegetable: Aim for up to 3 cups of your favorite sturdy in-season vegetable. See the post for my suggestions.
Trussing the chicken: Trussing your chicken ensures an evenly-cooked bird but I typically skip this step when cooking in a Dutch oven.
Basting: If you go the cast iron pan route, you should baste the chicken every 20 minutes or so to keep everything moist.
Make ahead:Assemble the chicken over the rutabaga and store in the Dutch oven, covered, for up to a day. Roast before serving.
Slow cooker: The skin won’t get crispy, but the chicken will still be tender and flavorful. Transfer your chicken and any vegetables to a slow cooker. Cover and cook on HIGH for 3 to 4 hours or LOW for 6 to 8 hours.
Leftovers: Cool leftovers within 30 minutes and store covered in the refrigerator (in the Dutch oven if you want). Use within 3 to 4 days.
Making 2 chickens: If there's room in your pot, you could roast 2 small chickens instead of 1 and test for doneness as soon as the skin appears golden.

Nutrition