Big Green Egg Rotisserie Chicken with Chicken-Fat Roast Potatoes & Tzatziki
A whole chicken cooked slowly on the rotisserie, allowing the skin to become golden and crisp while the meat stays beautifully juicy. The potatoes roast underneath, catching the delicious chicken fat and juices. Served with a fresh, garlicky tzatziki to balance the richness.
Serves: 4
Cooking time: Approximately 2 hours
Ingredients
For the rotisserie chicken
1 whole Sutton Hoo chicken (1.8–2.2kg)
2 tbsp olive oil
1 lemon, zest and juice
4 garlic cloves, crushed
2 sprigs rosemary, finely chopped
4 sprigs thyme, leaves picked
15g fine sea salt
Freshly ground black pepper
For the chicken-fat roast potatoes
1.5kg Maris Piper potatoes
2 tbsp olive oil
1 whole garlic bulb, halved
4 rosemary sprigs
1 lemon
Flaky sea salt
For the tzatziki
500g thick Greek yoghurt
1 cucumber
2 garlic cloves, finely grated
Juice of ½ lemon
2 tbsp extra virgin olive oil
Small bunch fresh dill, chopped
Small handful fresh mint, chopped
Salt and black pepper
Method
Combine the olive oil, lemon zest, garlic, rosemary, thyme, salt and pepper. Rub the mixture all over the chicken.
Truss the chicken securely and attach to the rotisserie spit, ensuring it is balanced.
Peel and cut the potatoes into large, even pieces. Parboil in salted water for 8–10 minutes, then drain and shake gently to roughen the edges.
Set up the Big Green Egg rotisserie at approximately 180–200°C.
Place the potatoes in a roasting tray beneath the chicken with olive oil, garlic and rosemary.
Cook the chicken on the rotisserie for approximately 75–100 minutes, allowing the fat and juices to drip onto the potatoes. Turn the potatoes regularly and add a splash of water to the tray if the drippings begin to burn.
Once the chicken reaches 74°C in the thickest part, remove and rest for 15 minutes. Continue roasting the potatoes until crisp and golden.
For the tzatziki, grate the cucumber, season lightly with salt and leave for 10 minutes. Squeeze out as much liquid as possible.
Combine the cucumber with the Greek yoghurt, garlic, lemon juice, olive oil, dill and mint. Season to taste.
Finish the potatoes with lemon juice and flaky sea salt. Carve the chicken and serve with the crispy potatoes and tzatziki.