Rotisserie Roasted Chicken and Potatoes Recipe

Rotisserie Roasted Chicken with Rotisserie Basket Potatoes is an easy meal that is perfect for weeknights or a family dinner. Your grill does all of the heavy lifting while you can spend time enjoying the company of your family and friends. Simple seasonings provide big flavor that will have this meal disappearing faster than it took you to make it. We’ll even have you mastering the technique for making the perfect gravy to go with it.

 Ingredients

• 1 roasting chicken
• 3 tbsp. poultry seasoning
• ½ tbsp. salt
• 1 tsp. freshly ground black pepper
• 2 cups chicken broth
• 1½ lbs. baby potatoes washed and halved
• 2 tbsp. butter, melted
• 2 tsp. garlic powder
• Salt to taste
• Favorite veggies to serve

Instructions

1. Preheat the grill to about 375°F using the bottom burners.
   
   
2. Season your chicken with a mixture of poultry seasoning, salt, and pepper. Truss and set aside. Prepare the potatoes by tossing them with melted butter, garlic powder, and salt to taste. Add them to the Napoleon Rotisserie Grill Basket. Slide the first rotisserie fork onto your spit rod. Slide the chicken onto the rotisserie spit rod followed by the second rotisserie fork. Move the chicken towards the spit handle, ensuring that the chicken is well secured in the forks, and leaving room for the rotisserie basket. Insert the spit rod through the rotisserie grill basket and secure lightly using the thumb screws.
   
   
3. Dry fit the rotisserie on the grill, making sure that the chicken and basket will fit properly. Use heat resistant gloves to fine-tune the position of your meal before turning on the rotisserie motor. The chicken and rotisserie basket need to be slightly misaligned so that the thumb screws don't come undone by rubbing against each other.
   
   
4. Place a drip pan beneath the chicken on the cooking grids. (If you don’t have enough space, use heat resistant BBQ gloves to remove the cooking grids and place the drip pan on the sear plates.) Fill the drip pan with chicken broth. Reduce the burners below the chicken to low, leaving the burners below the potatoes on medium.
   
   
5. Cook your chicken and potatoes until an instant-read BBQ thermometer reads 140°F in the dark meat – approximately 45 to 60 mins. Remove the drip pan from below the chicken and crank the burners up to high to get some crispy skin action until internal temperature reaches around 160°F. Then remove the chicken and potatoes from the grill.
   
   
6. Allow the chicken to rest while you make gravy and any side dishes you may wish. To make gravy, add 2 to 3 tbsp. of fat (chicken, duck, goose, or butter) to a saucepan over low heat. Add the same amount of flour to the butter. Whisk together, stirring and allowing the flour to cook off a little. It will darken up to a nice nutty color like roasted peanuts. Add up to 2 cups of broth – chicken or vegetable – ¼ cup at a time, whisking in completely each time. The first few additions will make a lumpy mess. Don’t worry, it gets better each time you add. If you add too much liquid, let the gravy simmer down until the perfect texture.
   
   
7. Serve your chicken with favorite sides, and, naturally, roasted potatoes and gravy.