Rotiserrie Chicken and Roasted Potatoes

A week ago I celebrated my fourth decade of life with my family by gathering around the backyard patio and barbecuing a feast. One of my father’s favourites things to do is to barbecue. He will barbecue anything in any season which is great because we enjoy grilled meat and vegetables all year round. Every now and then my Dad experiments with his barbecue. On the day of my birthday feast he cranked open his electric rotisarrie and slow roasted 2 whole chickens. Of course my Mom marinated the birds but my Dad’s timing on the rotiserrie made for a succulent chicken that had us licking our fingers wanting more. To accompany the Rotiserrie Chicken my Mom made her famous Roasted Potatoes. Together the two dishes were a match made in heaven.


2 whole chickens

2 cups white wine

juice of 1 lemon

2 tbsp minced garlic

1 tbsp oregano

1 tbsp basil

1 tbsp paprika



1. Mix the white wine, lemon juice, garlic, oregano, basil, paprika, salt and pepper in a large container for the marinade.

2. After cleaning the chickens submerge into the marinade and let it stand overnight in the fridge.

3. Preheat the barbecue to 450 F.

4. Skewer the chickens onto the rotiserrie bar, cover with tin foil for the first hour of roasting. Lower the heat to 400 F. Make sure to place a tin pan underneath the chickens so that the chicken juices don’t fall onto the grill.

5. After an hour on cover the chickens, baste with some of the remaining marinade and continue to roast for another 2 hours with the lid closed. At every hour lift the lid to baste again until the skin of the chicken is golden brown and crispy.


8 large potatoes, quartered

2 tbsp olive oil

1/2 tbsp oregano

1/2 tbsp paprika



1/2 cup water

1. Place the potato wedges into a large roasting pan and dress with the olive oil, oregano, paprika, salt and pepper. Pour the water in the bottom of the pan as to not wash the potatoes of the dressing.

2. Pre heat the oven to 450 F. Cover the pan with foil and roast for 45 minutes. At 45 minutes of roasting uncover, lower the heat to 425 F and continue roasting for 15 to 20 minutes or until the potatoes crisp up slightly.

3. Enjoy with your favourite barbecue meat.


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