Pellet Grill Rotisserie Chicken With Duck Fat Potatoes
There is something truly special about a golden chicken spinning on a rotisserie while the irresistible scent of garlic and rosemary fills the air. This recipe takes that classic comfort and elevates it with the most incredible duck fat potatoes and charred broccolini, all handled beautifully on the grill.
I love how the pellet grill adds that subtle hint of wood fire while keeping the temperature steady for a stress-free cook. Whether you are hosting friends or just want a family dinner that feels a bit fancy, this meal delivers big on flavour without keeping you stuck in the kitchen all evening.
Ingredients
Garlic-Herb Chicken
- 1 whole chicken 4 to 4 ½ lb (1.8 to 2 kg)
- 2 teaspoon kosher salt 10 ml
- 1 teaspoon freshly ground black pepper 5 ml
- 1 tablespoon fresh rosemary finely chopped (15 ml)
- 1 tablespoon fresh thyme leaves finely chopped (15 ml)
- 1 tablespoon fresh parsley finely chopped (15 ml)
- 4 garlic cloves finely grated to a paste
- 2 tablespoon unsalted butter softened (30 ml)
- 1 tablespoon olive oil 15 ml
- 1 teaspoon lemon zest 5 ml
- 1 lemon halved
- 1 small head garlic halved crosswise
Duck Fat Potatoes
- 2 lb Yukon Gold potatoes 900 g, cut into 1 ½ inch (4 cm) chunks
- 1 tablespoon kosher salt for boiling (15 ml)
- ½ teaspoon baking soda 2.5 ml
- 4 tablespoon duck fat melted (60 ml)
- 1 teaspoon kosher salt 5 ml
- ½ teaspoon freshly ground black pepper 2.5 ml
- 1 tablespoon fresh rosemary finely chopped (15 ml)
- 2 garlic cloves finely grated
Broccolini
- 2 bunches broccolini about 12 oz (340 g) total
- 1 tablespoon olive oil 15 ml
- ½ teaspoon kosher salt 2.5 ml
- ¼ teaspoon black pepper 1.25 ml
- 1 teaspoon lemon zest 5 ml
- 1 teaspoon fresh lemon juice 5 ml
Instructions
Dry Brine the Chicken
- Pat the chicken very dry, inside and out. In a small bowl, combine the 2 teaspoons of kosher salt and black pepper. Season the chicken all over, including inside the cavity. Place the chicken on a rack over a tray and refrigerate uncovered for at least 8 hours, ideally 12 to 24 hours.
Prepare the Grill and Chicken
- When ready to cook, remove the chicken from the fridge 30 to 45 minutes before grilling.
- Choosing Your Pellets: For this recipe, you want a pellet that complements both the delicate herb-rubbed poultry and the earthy potatoes.Best Choice: Fruitwood Blends (like Apple or Cherry) offer a mild, sweet smoke that won’t overpower the lemon and herbs. Alternative: Pecan pellets provide a beautiful nutty finish that pairs exceptionally well with the duck fat potatoes.The "All-Rounder": A Competition Blend is always a safe bet for a balanced, consistent flavour across the entire meal.
- Pellet Grill (Weber Searwood) SetupPreheat: Set your Searwood to 400°F (204°C). This higher temperature is key for rendering the chicken skin and getting that "fried" texture on the potatoes.The Rotisserie: Remove the top cooking rack. Install the rotisserie bracket and motor according to the manual.Drip Management: The pan with the potatoes will be placed directly beneath the area where the chicken will spin. This prevents flare-ups and keeps your grill clean while the potatoes roast nearby.
Prepare the Chicken
- In a small bowl, mix the rosemary, thyme, parsley, garlic paste, softened butter, olive oil, and lemon zest. Gently loosen the skin over the breasts and thighs. Rub half of the herb mixture under the skin and the rest over the outside. Place the lemon halves and halved garlic head inside the cavity. Thread onto the spit and tighten the forks.
- Trussing (tying the bird with kitchen twine) is essential here to keep the wings and legs secure so it rotates evenly.
Pro Tip: Why Truss the Chicken? Trussing is the act of tying the chicken snugly with kitchen twine. It ensures the wings and legs stay close to the body, preventing them from flopping or burning. More importantly, it keeps the bird balanced on the spit, which prevents unnecessary wear on your rotisserie motor.
Parboil the Potatoes
- Bring a large pot of water to a boil. Add 1 tablespoon of kosher salt and the baking soda. Add the potatoes and boil for 8 to 10 minutes until the edges are tender. Drain well and return them to the pot. Shake the pot gently to "rough up" the edges. This creates more surface area for the fat to cling to, resulting in a crunchier potato.
Season Potatoes
- Transfer the potatoes to a grill-safe roasting pan or cast-iron pan. Add the melted duck fat, salt, pepper, rosemary, and grated garlic. Toss well to coat.
The Cook
- Mount the chicken on the rotisserie and start the motor. Place the pan of potatoes on the grill grates under the chicken. Close the lid and cook at 400°F (204°C) for 70 to 90 minutes. Turn the potatoes once or twice during the process. The chicken is ready when it reaches 165°F (74°C) in the thickest part of the thigh.
Grill the Broccolini
- When the chicken has about 15 minutes left, toss the broccolini with olive oil, salt, and pepper. Place it directly on the grill grates or in a grill basket. Cook for 5 to 8 minutes until tender-crisp with light charring. Transfer to a bowl and toss with lemon zest and juice.
Rest and Serve
- Remove the chicken from the rotisserie and let it rest for 15 minutes before carving.
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Notes
Tips, Substitutions & Serving Suggestions
- The Dry Brine: If you are short on time, even 2 hours of dry-brining is better than none. It is the secret of the crispy skin.
- What is a Dry Brine? This technique involves rubbing the meat with salt and letting it sit uncovered in the fridge. It draws moisture out of the skin for better browning while deeply seasoning the meat.
- Potato Choice: If you cannot find Yukon Gold, Russet potatoes work well for crunch, though they will be less creamy in the center.
- Duck Fat Substitute: If duck fat isn’t available, beef tallow or even a high-quality extra virgin olive oil will work, though you will miss that specific richness.
- Serving: A side of grainy mustard or a simple gremolata over the chicken adds a lovely brightness to the plate.
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