Rotisserie Chicken with Fried Yucca Root French Fries
Savor the perfect marriage of tender, herb-infused rotisserie chicken and golden, crispy yucca root fries in this show-stopping recipe that’s sure to elevate your dinner table. The chicken is rubbed with a bold seasoning paste of garlic, rosemary, paprika, and olive oil, ensuring every bite is packed with mouthwatering flavor, while slow rotisserie cooking ensures perfectly juicy meat and irresistibly crispy skin. Paired with freshly fried yucca root fries—lightly boiled for a tender interior and fried to perfection for a crunchy exterior—this dish is a unique twist on comfort food. Serve it with a sprinkle of fresh parsley for a pop of color and complexity, making it ideal for family meals or special occasions. Keywords: rotisserie chicken, yucca root fries, crispy yucca fries, roasted chicken recipe, comfort food recipe.
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Recipe Information
Ingredients
- 1 Whole chicken
- 3 tablespoons Olive oil
- 4 Garlic cloves, minced
- 2 tablespoons Fresh rosemary, chopped
- 2 teaspoons Paprika
- 2 teaspoons Salt
- 1 teaspoon Ground black pepper
- 2 pounds Yucca root (cassava)
- 4 cups Vegetable oil
- 6 cups Water
- 1 tablespoon Salt (for frying)
- 2 tablespoons Fresh parsley, chopped (optional garnish)
Instructions
Preheat the oven to 375°F (190°C).
Rinse and pat the chicken dry with paper towels. Place it on a rotisserie spit or a roasting pan fitted with a rack.
In a small bowl, mix the olive oil, minced garlic, chopped rosemary, paprika, salt, and black pepper to form a seasoning paste.
Rub the seasoning paste all over the chicken, making sure to get under the skin and inside the cavity for maximum flavor.
If using a rotisserie, follow your appliance's instructions for cooking a whole chicken (typically 1.5 hours). If roasting, place the chicken in the oven on the preheated rack and cook for 1.5 hours or until the internal temperature reaches 165°F (74°C) when measured in the thickest part of the thigh.
While the chicken is cooking, prepare the yucca root fries. Peel the yucca root completely, then cut it into 3-4 inch long sections. Slice these sections into thick sticks, resembling fries.
Bring a large pot of water to a boil and add the yucca pieces along with 1 tablespoon of salt. Simmer for 15-20 minutes, or until the yucca is tender but not falling apart. Drain and pat the yucca pieces dry with a clean kitchen towel.
Heat the vegetable oil in a large, deep skillet or fryer over medium-high heat until it reaches 350°F (175°C).
Working in batches, fry the yucca pieces until golden brown and crispy, about 4-5 minutes per batch. Use a slotted spoon to transfer the fries to a paper towel-lined plate to drain any excess oil.
Once the chicken is cooked and golden brown, carefully remove it from the rotisserie or roasting pan and allow it to rest for 10 minutes.
Carve the chicken into desired portions and serve alongside the fried yucca root fries. Garnish with fresh chopped parsley if desired.
Nutrition Facts
Calories |
2316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 223.2 g | 286% | |
| Saturated Fat | 32.7 g | 164% | |
| Polyunsaturated Fat | 134.4 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 2783 mg | 121% | |
| Total Carbohydrate | 88.8 g | 32% | |
| Dietary Fiber | 5.2 g | 18% | |
| Total Sugars | 4.3 g | ||
| Protein | 10.3 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 91 mg | 7% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 756 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
