Rotisserie Chicken and Potatoes

Name: Rotisserie Chicken and Potatoes
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 4
Ingredients: 3-4 pound whole chicken; 2 tablespoons butter, softened; 2 teaspoons kosher salt; 2 teaspoons Lemon/Pepper or your favorite seasoning; 1 lemon, halved; 1 ½ pounds of small potatoes; 2 onions, quartered; Fresh rosemary; Salt and pepper

August 25, 2025

Deliciously slow-roasted rotisserie chicken paired with perfectly seasoned, golden potatoes and onions is summer comfort food done right.

Rotisserie Chicken and Potatoes

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Servings

Prep Time

10 minutes

Cook Time

2 hours

Image of Rotisserie Chicken and Potatoes

Ingredients

3-4 pound whole chicken
2 tablespoons butter, softened
2 teaspoons kosher salt
2 teaspoons Lemon/Pepper or your favorite seasoning
1 lemon, halved
1 ½ pounds of small potatoes
2 onions, quartered
Fresh rosemary
Salt and pepper

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Directions

For the chicken

Pat the chicken dry with paper towels. Loosen skin so you can add the butter and seasoning to the breast meat. Mix salt and spices together.
Spread softened butter under the skin to coat the breast of the chicken. Add the spices on top of the butter and completely cover the inside cavity with spices. Add half a lemon in the cavity of the chicken.
Put the chicken on a plate and keep in the refrigerator, uncovered for at least 4 hours.
Truss chicken before inserting the spit through the cavity of the chicken. With the chicken in the center of the spit, place the spit forks on either side of the chicken, making sure it is secured into the meat. Tighten spit bolts and place on the grill.

Potatoes and onion

Cover a heavy grill pan with aluminum foil and place the potatoes and onion on the tray. Drizzle with a little olive oil and salt and pepper. Chop fresh rosemary and sprinkle on top.

Rotisserie

When your chicken is securely on the spit, place it on the highest rotisserie place holder. Place your roasting pan with potatoes and onions directly underneath the chicken.
Turn on the infrared burner and start the rotisserie. Close the grill lid - the heat should remain between 225º - 250º Sear on high for 30 minutes. Mix the potatoes and onions. Poke holes into the chicken skin so the juices drip into the pan below. Cook chicken an additional 20 minutes until the skin is crispy. Again, mix potatoes and onions.
Turn off the infrared burner and turn on the left and right burners to low (leaving the middle burner off). You will cook the chicken at 350º F until the internal temperature of the breast is around 165º F. This should take about 30 minutes. Mix the potatoes and onions.
To finish crisping the skin, turn off the side burners and turn on the infrared burner. Cook until the skin is crispy and the internal temperature of the breast meat is 180º. This should take about 25 minutes.
Remove the chicken from the grill along with the vegetables. Let the chicken rest, covered for 20 minutes.
Time to enjoy this delicious chicken recipe.