Let’s make rotisserie chicken with potatoes underneath!
Now I know what you're gonna say, "Oh great, another big kitchen appliance I have to make space for". Not only am I stoked on how well this kitchen gadget works, now I can get rid of TWO other appliances! The NuWave replaces both my air fryer and my rotisserie, freeing up storage space and making things even more convenient.
Let's talk about one of my favorite - and unexpected - features: a probe that connects to the unit! The NuWave comes with literally everything you didn't even know you needed. This included probe makes it super easy to get the internal temperature of your chicken without cutting into it. Simply plug it into the NuWave and push the probe through the center of the chicken. The internal temp will read on the front display, for chicken it should be at least 165F.
While I've had some pretty delicious chicken out and about, cooking this at home makes all the difference. Knowing every ingredient that went into it, using fresh herbs from the garden, eating it fresh out of the rotisserie instead guessing how long the chicken at the store's been sitting out for. We went with herb veggies as a side, which paired perfectly. Scroll down for the full recipe!
rotisserie chicken ingredients:
4-6lb whole raw chicken (ours was 5.5)
2tbsp butterlemon pepper seasoning fresh sage fresh thyme fresh rosemary salt pepper olive oil
herb veggie ingredients:
15 mini red potatoes
15 baby carrots
1/2 yellow onion
6 cloves fresh garlic
1 cup chicken broth
rotisserie chicken instructions:
Wash chicken and pat dry, set aside.
Finely chop rosemary, sage, and thyme. Combine herbs in small bowl.
Mix butter, 1/2 of chopped herbs, salt, pepper, and lemon pepper seasoning together in a small bowl until evenly blended.
Loosen skin on chicken and begin placing the herb butter between the skin and the meat. Once done stuffing with butter, massage on top of skin to evenly distribute the butter. Do this on both sides.
Rub chicken down thoroughly with olive oil, all seasonings and the other 1/2 of the chopped herbs. Preheat NuWave Brio to 350F.
Take out your NuWave Brio 3-prong spit forks and rod. Take one spit fork and secure it to one side of the rod. Stick through chicken and attach other spit fork.
Tie chicken with butcher's twine. Make sure legs and wings are secured to the bird. TIP - soak the twine in chicken broth 30 min before wrapping chicken for extra flavor.
Secure chicken inside NuWave. Select "Rotisserie". Set time for one hour.
Remove spit forks, rod, and twine. Serve with Herb Veggies.
herb veggie instructions:
Oil pan with olive oil and rub to evenly coat.
Clean and chop leeks and onion. Clean garlic cloves, keep whole. Keep carrots and potatoes whole, cut blemishes from potatoes.
Pre-heat oven to 350F.
Place all vegetables and garlic in pan. Top with olive oil, finely chopped rosemary and thyme, salt, and pepper. Toss to evenly coat.
Pour in 1 cup chicken broth. Cover with tin foil and cut slits for air flow.
Cook in oven on bottom rack for 30 minutes covered. Remove tin foil cover and cook for another 30 minutes. At the last 15 minutes increase oven temp to 400F.
Serve with Rotisserie Chicken. We used the chicken drippings in the veggies as well, you could also turn the drippings into a gravy.