Herbed Fauxtisserie Chicken and Potatoes


I kind of love rotisserie chicken. And I’m not just talking about the kind you get at restaurants, food stands, fairs. I’m talking grocery store rotisserie chicken. It doesn’t make the most sense. The skin isn’t crispy, which is my favorite part of cooking a whole chicken. And, I mean, I am not usually one to get excited over prepared grocery store foods. But there’s just something about that herbacious, salty, incredibly moist and tender chicken that makes me pretty excited to eat it when we’re running late and “forced” to buy it.

When I saw this homemade oven-roasted version I had to try it. I will say the key to the rotisserie-ness of this chicken is a long cook time at a low temperature. I’m sharing this now because, like me, you may have some time to hang in your house with  your oven going for a while without issue (I say this because yesterday was 85 and this morning when I got to work it was in the 40s). The nice thing about this is you stick it in the oven and pretty much forget about it.

The chicken turns herby and crazy moist after basting in its own juices for nearly 3 hours. And the chicken was, of course, fantastic, but can we also talk about these potatoes? I was worried that even though they were cooking for a long time, they wouldn’t be crispy because of the low temperature. I kind of just pictured sickly looking, potentially falling apart potatoes. BUT THEY WERE SO GOOD. They got super crispy and, thanks in part to my oversalting them, incredibly flavorful. They absorb all the chicken juices and I think using a slightly rimmed sheet pan (vs. a roasting pan or deeper casserole type dish) keeps these from…steaming? more and just makes them fab.

Herbed Fauxtisserie Chicken and Potatoes

  • 15 minutes
  • 3 hours
  • 4 servings


  • 2 tsp. fennel seeds
  • 1 tsp. crushed red pepper
  • 2 Tbsp. fresh, finely chopped marjoram plus 4 sprigs, divided
  • 2 Tbsp. fresh, finely chopped thyme plus 4 sprigs, divided
  • 1 Tbsp. kosher salt, plus extra
  • 1/2 tsp. freshly ground pepper
  • 6 Tbsp. olive oil, divided
  • 1 (3-1/2 - 4 lb.) chicken
  • 1 lemon, quartered
  • 1 head garlic, halved crosswise
  • 2 lbs. Yukon gold potatoes, scrubbed and halved (quartered if large)


  1. Preheat oven to 300°. Coarsely grind fennel seeds and red pepper flakes in a spice mill/grinder (or mortar and pestle). Combine spice mixture, chopped marjoram, chopped thyme, 1 Tbsp. salt, ½ tsp. pepper, and 3 Tbsp. oil in a small bowl. Rub chicken inside and out with spice mixture. Stuff the chicken with lemon, garlic, 2 marjoram sprigs, and 2 thyme sprigs. Tie the legs together with kitchen twine.
  2. Toss potatoes with remaining 3 Tbsp. oil on a rimmed baking sheet and season with salt and pepper. Push potatoes to edges of baking sheet and scatter remaining 2 marjoram and 2 thyme sprigs in center; place chicken on herbs. Roast, turning potatoes and basting chicken every hour, until skin is browned, meat is extremely tender, and potatoes are golden brown and very soft, about 3 hours. Let chicken rest at least 10 minutes before carving.

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