Rotisserie Chicken, Potatoes, Cabbage Salad and Garlic Sauce
This Rotisserie Chicken is juicy, succulent and deliciously flavoured with a combination of herbs and spices.
Prep Time30 minutesmins
Cook Time1 hourhr30 minutesmins
Course: Dinner, Lunch
Cuisine: Eastern European, French, Romanian
Keyword: Cabbage Salad, Mujdei de Usturoi, Roast Potatoes, Rotisserie Chicken, Salata de Varza
Servings: 4people
Ingredients
For the Mujdei de Usturoi:
4garlic cloves
3tablespoonsavocado oil
3tablespoonscold water
Kosher salt to taste
For the Cabbage Salad:
½medium green cabbagevery thinly sliced
2tablespoonsavocado oil
Kosher salt to taste
For the Rotisserie Chicken:
3-poundchicken
4tablespoonsextra virgin olive oil
1teaspoongranulated garlic
1teaspoonsmoked paprika
1teaspoonsweet paprika
1teaspoondry thyme
1teaspoondry onion flakes
Kosher salt and freshly-cracked black pepper
1.5poundsyellow potatoescut into bite-sized pieces
Instructions
For the Mujdei de Usturoi:
Finely chop the garlic on a cutting board. Add a pinch of salt and slowly press the garlic with the flat side of your knife. Continue moving the knife back and forth over the garlic until you form a paste. Alternatively, use a mortar and pestle or microplane to finely grate the garlic.
In a small bowl or cup, combine the garlic and 1 tablespoon of oil. Vigorously stir with a spoon until the oil starts to turn slightly white and opaque. Add the remaining oil and repeat. Once the oil is fully combined with the garlic, add the water one tablespoon at a time and repeat the process. Taste the sauce for seasoning and adjust with salt as desired. Can be refrigerated up to 2 days.
For the Cabbage Salad:
In a bowl, combine the sliced cabbage and 1 teaspoon salt. Cover with water and massage to coat. Let stand 10 minutes then rinse with fresh water and drain completely. Add the oil, toss to coat, taste for seasoning and adjust with salt as desired. Cover and refrigerate until ready to serve.
For the Rotisserie Chicken:
In a bowl, combine 2 tablespoons olive oil, granulated garlic, smoked paprika, sweet paprika, thyme, onion flakes, 2 teaspoons salt, and ¼ teaspoon black pepper. Mix until combined.
Rinse and pat the chicken dry with paper towel. Place in a large bowl or zip-top bag and pour the marinade over top. Massage the chicken to coat and refrigerate 1 hour to overnight.
Preheat oven or grill to 425F.
Line a rimmed baking sheet with parchment paper. Add the potatoes, 2 tablespoons olive oil, and season to taste with salt and pepper. Spread the potatoes evenly into a single layer. Set aside.
Truss the bird with butcher’s twine, pass the rotisserie spit through the cavity, and secure both sides using the prongs. Place the spit on the attachment of your oven or grill and position the potatoes underneath to catch the drippings. Cook the chicken until the skin is golden brown and the thickest part of the thighs reaches 165F, around 80 minutes. The potatoes are ready when they are golden brown and fork-tender.
Transfer the chicken to a carving board and let it rest 10 minutes before carving. Serve with the potatoes, cabbage salad and garlic sauce.