Rotisserie Chicken and Roasted Vegetables

1. 1

   Rub olive oil on the trussed chicken, season with rosemary leaves, sea salt, and black pepper.

2. 2

   Put onto the rotisserie spit being careful to tighten the wing nuts so the chicken doesnt slip during cooking.

3. 3

   If a rotisserie isnt available, roasting the chicken in a 350 degree oven and turning every 30 minutes will have a similar result.

4. 4

   In either case, put the vegetables into a roasting pan, toss with olive oil and season with sea salt and pepper.

5. 5

   If using an oven, put the chicken on a roasting rack over the pan.

6. 6

   If using a rotisserie, position the chicken on the spit so its juices will drip onto the vegetables.

7. 7

   Every 30 minutes, toss the vegetables for uniform cooking.

8. 8

   Cook for 2 hours or until the legs move easily, remove, lay a piece of aluminum foil over the chicken to let it rest 5 minutes.

9. 9

   Put the vegetables on a plate and either lay the whole chicken on top or, what I prefer for ease-of-serving, cut apart the chicken and slice the breast pieces.

No additional tips available.