Rotisserie Chicken with Roast Potatoes, Kumara and Creamy Feta Spinach

How good is that delicious taste of rotisserie chicken with the skin golden all over and the chicken is succulent and tasty. I have used the rotisserie function on my Haier Oven to make a lovely Sunday Roast Dinner.

The chicken turns in the middle of the oven and I roast the vegetables underneath so all the cooking juices drop onto the potato and kumara. It is divine! While the chicken and root vegetables were roasting I made a Creamy Feta Spinach dish to serve with it. I am the only one in my family that loves gravy so I find the creamy spinach is a great alternative.

Ingredients:

• Free range chicken
• Lemon
• Seasoning
• Olive oil
• A bunch of herbs, I am using thyme, rosemary is also lovely as is sage.
• Potatoes
• Kumara
• A bunch of spinach, around 400 grams
• Butter
• Salt and pepper
• Garlic, finely cut
• Feta cheese

How to make Rotisserie Chicken with Roast Potatoes, Kumara and Creamy Feta Spinach:

Prepare the chicken & vegetables:

Remove the chicken from the fridge 30 minutes before you start cooking so it can come up to room temperature. While the chicken comes to temperature, prepare your roast vegetables. Peel the kumara and cut into chunky pieces. Wash potatoes and cut any large potatoes so they are the same size as the kumara. Line a baking tray, add the vegetables, season well and drizzle with olive oil. Place on the bottom shelf of the oven. Leave the oven off at this stage. Cut the lemon and stuff inside the cavity of the chicken along with the herbs. Tie the legs together using string.  Drizzle the chicken with olive oil and season liberally. I like to use my hands to massage the oil in a little so that every part is covered.

Place chicken on rotisserie & blanch spinach:

Take your Haier rotisserie attachment and skewer the chicken through the middle, tighten the screws on the sides of the sharp forked pieces and place into the oven. Put the oven on to the rotisserie function and turn on. You will now see that the chicken is rotating. Cook for 40-50 minutes until the chicken is golden and cooked through. When the chicken is nearly cooked, start on the spinach. Place a pot of water on to boil. Wash the spinach well and drain. Blanch the spinach in the boiling water for 5 minutes. Drain well in a sieve. Set aside.

Finish the spinach, chicken & vegetables:

Place oil and butter in a pan over a medium heat, add the garlic. Sauté gently and after around 1 minute once the garlic is aromatic, squeeze out any excess water from the spinach and add to the pan. You can do this off the heat so that it doesn’t spit much. Stir and return to the heat. Sauté gently for around 5 minutes. Stirring occasionally. Crumble the feta in large chunks and add to the pan, stir and after a minute, turn off the heat. Taste and add salt if needed, however the feta is salty so it may not need it. Black pepper however is a lovely addition. Back to the chicken, you can test if the chicken is cooked by inserting a skewer or a fork into the inside of the chicken, then turn the chicken downwards over a plate so the juices run out, if the juices are clear, not red, the chicken is cooked. Once the chicken is cooked, leave to rest for 10 minutes in a warm spot. Serve the chicken, roast vegetable and creamy spinach to your lucky dining companions.

If you are looking for more recipes using chicken check out my posts for Chicken & Broccoli Pasta Bake and Caramel Chilli Chicken.

Common questions about Rotisserie Chicken with Roast Potatoes, Kumara and Creamy Feta Spinach:

What other vegetables do you like roasting? Pumpkin, yams and carrots all roast up beautifully.

What wine would you serve with this dish? I love a big buttery oaky chardonnay with Roast Chicken

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