Home >Recipes >Whole Roasted Chicken on the Cocorico

Serves: 4

• 3/4 lb Yukon gold creamer potatoes, halved
• 1 tbsp gray salt
• one 3 1/2 to 4 lb whole chicken
• 4 tbsp extra-virgin olive oil
• 3 tbsp citrus rosemary gray salt
• 3 sprigs fresh rosemary
• 1 lemon quartered
• one-half lb yellow or red bell peppers
• one-half lb green bell peppers
• 3/4 lb spring onions (about 6-8 onions), stems and roots trimmed

Preparation Time: 45 minutes
Cooking Time: 1 hour 30 minutes

Soak the cocorico in cold water for 30 minutes.

In a two-quart saucepan place the potatoes and enough water to cover them by two inches. Add one tablespoon of gray salt and bring the water to a boil. Cook the potatoes for three or four minutes. Strain then reserve the potatoes.

Wash the chicken inside and out and dry well. Coat inside and out with half of the olive oil. Season the chicken on the outside with two tablespoons of the seasoning salt. Place the rosemary sprigs and lemon inside the cavity of the chicken. Carefully place the chicken onto the cocorico roaster with the legs facing up.

Put the cocorico in the center of the oven. Roast the chicken for fifteen minutes at 350°F. During this time core the bell peppers and cut them into one-inch wide lengths. Halve the onions. In a bowl toss the bell peppers, onions and potatoes with the remaining olive oil and seasoning salt. Place on the tray of the cocorico. Reduce the heat by seventy-five degrees and continue roasting until the juices run clear when the thigh is pierced with a skewer, about an hour longer. Every fifteen minutes or so rotate the cocorico by at least a quarter turn. Remove from the oven and let rest for fifteen minutes. Carefully remove the chicken from the cocorico and carve into serving portions. Transfer to a platter and serve with the roasted vegetables.