Spit-Roasted Chicken with Eggplant and Bell Peppers

Cooking a whole chicken on a rotisserie is a surefire way to produce a succulent bird with crisp, golden brown skin. The constant rotation of the meat exposes it evenly to the heat, and it bastes both internally and externally. To round out the meal, eggplant and bell peppers are grilled directly on the grates until nicely charred and tender.

Ingredients:

  • 1 whole chicken, about 4 lb. (2 kg)
  • 3 Tbs. extra-virgin olive oil, plus more for brushing
  • Kosher salt and freshly ground pepper
  • 2 Tbs. chopped fresh flat-leaf parsley
  • 2 Asian eggplant, halved lengthwise
  • 2 red bell peppers

Directions:

Prepare an Everdure Fusion grill for rotisserie roasting and preheat according to the manufacturer’s instructions.

Rub the chicken all over with the olive oil, season generously with salt and pepper and sprinkle with the parsley. Secure the chicken onto the rotisserie and attach to the grill according to the manufacturer’s instructions, then start the rotisserie. Cook until the skin is crisp and well browned and an instant-read thermometer inserted into the thickest part of the thigh, away from the bone, registers 170°F (77°C), about 50 to 60 minutes.

Meanwhile, brush the eggplant and bell peppers with olive oil and season generously with salt and pepper. During the last 10 minutes while the chicken cooks, place the eggplant and peppers on the grill grates and cook, turning once halfway through, until charred and tender.

Transfer the chicken to a carving board, cover loosely with aluminum foil and let rest for 10 minutes. Cut the chicken into serving pieces and arrange on a platter with the eggplant and bell peppers. Serves 4.

Williams Sonoma Test Kitchen