Cheats rotisserie chicken with roast potatoes and corn on the cobs
- Prepare
- less than 30 mins
- Cook
- 1 to 2 hours
- Serve
- Serves 4
Spatchcocked chickens are quicker to cook and this recipe is all done in one roasting tin for easier clean up.
Ingredients
For the rub
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 2 tsp dried herbs de provence
- 1 tsp dried thyme
- 1 tsp light brown sugar
- 1 tbsp sweet smoked paprika
- ½ tsp cayenne pepper
- ½ tsp freshly ground black pepper
- 1 tsp salt
For the butter
For the roast chicken and vegetables
- 1.5kg/3lb 5oz whole chicken, spatchcocked
- 2 corn on the cobs, cut into quarters
- 2 red peppers, cut in half
- 8 jalapeño peppers, left whole
- 4 par-boiled potatoes in skins, cut into wedges
- 3 red onions, cut into quarters
- 4 tbsp olive oil, for roasting
- salt and freshly ground black pepper
Method
To make the rub, mix all of the ingredients together in a bowl.
To make the butter, mix the butter and tarragon together in a small bowl.
To make the chicken, preheat the oven to 220C/200C Fan/Gas 7.
Spread the rub all over the chicken. Push the tarragon butter under the chicken skin.
Place all of the roast ingredients, except the chicken, in a large roasting tin. Drizzle with some oil and season with salt and pepper.
Place the chicken, skin-side down, directly on the bars of the oven with the roasting tin underneath. Roast for 1 hour, tossing the vegetables occasionally. Check that the chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer.
Once the chicken has rested for 10 minutes, joint the chicken and serve with vegetables and all the chicken juices from the tray.
