Rotisserie chicken with maple glazed sweet potato and elote corn on the cob

Cook: 60 mins
Rotisserie chicken with maple glazed sweet potato and elote corn on the cob
An American winter favourite that’s delicious.

1 whole chicken

4 sweet potatoes

1 tsp fennel seeds (optional)

4 whole corn on the cob

200g of butter

100g of fresh chopped tarragon

1 head of garlic

1 whole lemon

1 tsp dried chipotle chillies

1 tbsp mayonnaise

100g of grated parmesan /cotija cheese

1 tbsp of Maple Syrup

1 tbsp of cream

Preheat the oven at 180°C

Soften butter and combine with tarragon and drop of lemon juice, rubbing all over the chicken

Stuff the chicken with roughly chopped lemon and garlic

In the absence of a rotisserie oven, place chicken in casserole dish, season liberally, cover and roast at 180°C, covered for approximately one hour

Remove lid and rotate the chicken every 5 minutes till crisp

Meanwhile quarter sweet potato length ways, season and brush with oil (add fennel seeds optional)

Roast until soft (approx 30 minutes), remove from oven and toss with maple syrup

Meanwhile, blanch the fresh corn until soft, remove from heat and brush all over with mayonnaise 

Roll the corn in the grated cheese and dust with dried chipotle chilies

To serve, remove the legs and split the chicken down the centre, placing an equal portion on two plates, placing vegetables on the side.

Combine roasting juices with drop of cream (optional) to make


Cooking Time
60 minutes

Main ingredients

Recipe Type


Level of Difficulty

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