Rotisserie chicken with maple glazed sweet potato and elote corn on the cob
Cook:
60 mins
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
Serves
2
Cooking Time
60 minutes
Main ingredients
Chicken
Recipe Type
Dinner
Cuisine
American
Level of Difficulty
Medium
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