Rosemary-Butter Rotisserie Chicken with Smashed Fingerling Potatotes
2 hours 5 min
When we say that the Alchemy is versatile, we 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. The rotisserie is a low and slow process, but the skin crisps up beautifully, locking in the juices of the chicken… it is worth the wait. The best part? You can still grill up your smashed potatoes and onions on the live-fire plancha while your chicken slowly roasts on the spit. Want to throw a brisket or ribs in the smoker for later? No problem! We told you, versatile.
1 whole chicken
1 white onion
3 tbsp hot sauce
¼ cup apple cider vinegar
1 cup butter
5-6 sprigs fresh rosemary
10-12 Fingerling potatoes
1 cup shallots
1 cup cipollini onions
2 bunches cherry tomatoes on the vine
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 and skewer the chicken onto the rotisserie spit, between the onion halves. Secure into the rotisserie frame and turn on to rotate. It should take about 2-2.5 hours to fully cook, depending on the size of the chicken. 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 and periodically 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 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 put 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, add the charred tomatoes to the platter. Season the chicken with black pepper and a squeeze of lemon juice.