Rotisserie Chicken with Parmesan Brussels Sprouts & Scalloped Potatoes

Rotisserie Chicken

Servings: 1 whole chicken | Prep & Cook: 17 hours (includes overnight marinating)

Ingredients

• 1 whole chicken (approx. 4-5 lbs)
• 4 tsp salt
• 3 tsp paprika
• 2 tsp onion powder
• 2 Tbsp Italian seasoning
• 1 tsp garlic powder
• 1 sweet onion, quartered

Directions

1. Mix all seasonings in a bowl. Cut onion into small quarters.
2. Remove chicken insides and clean thoroughly. Pat dry with paper towels.
3. Rub seasoning all over the inside and outside of chicken. Place onion into the cavity.
4. Put in a ziploc bag and refrigerate overnight (8-12 hours).
5. Preheat oven to 250°F.
6. Place chicken in a roasting pan and bake uncovered for about 5 hours or until temperature reaches 165°F.
7. Spoon some of the pan juices over the chicken and let rest at least 15 minutes before carving.

Parmesan Roasted Brussels Sprouts

Servings: 6 | Prep & Cook: 40 minutes

Ingredients

• 16 oz Brussels sprouts, rinsed
• 3 Tbsp avocado oil (or melted butter)
• ½ tsp kosher salt
• ½ tsp black pepper
• 1 tsp Italian seasoning
• 3 garlic cloves, minced
• ½ cup grated Parmesan cheese

Directions

1. Preheat oven to 400°F.
2. Trim ends off Brussels sprouts and slice in half lengthwise.
3. Pat dry and place in a large bowl. Add oil, garlic, Italian seasoning, Parmesan, salt, and pepper. Toss well.
4. Spread cut side down in a single layer on a baking sheet.
5. Bake for 25-30 minutes until golden brown and crispy on the edges.

Scalloped Potatoes

Servings: 8 | Prep & Cook: 1 hour 30 minutes

Ingredients

• 3 lbs Russet or Yukon Gold potatoes, peeled and thinly sliced (⅛ inch)
• 2 cups freshly grated cheddar cheese
• 1 cup freshly grated Parmesan cheese
• 2 cups heavy cream
• 1 Tbsp butter
• 3 cloves garlic, minced
• 1 tsp salt
• Pepper to taste

Directions

1. Preheat oven to 350°F. Peel and slice potatoes thinly.
2. Grate both cheeses.
3. In a small saucepan, melt butter over medium heat. Add garlic and cook for 30 seconds.
4. Stir in cream, salt, and pepper. Heat until it just starts to boil, then remove from heat.
5. Grease a 9x13 baking dish.
6. Layer half the potatoes in the dish, slightly overlapping. Pour half the cream mixture on top, then sprinkle with half the cheeses.
7. Repeat with remaining potatoes, cream, and cheeses.
8. Cover with foil and bake for 40 minutes. Remove foil and bake another 25-35 minutes until potatoes are tender and top is golden.
9. Let rest for 5-10 minutes before serving.

Prep Tips

• Assemble scalloped potatoes up to 2 days in advance
• Use extra rotisserie chicken for salads, quesadillas, or pot pies later in the week
• The overnight marinating makes the chicken incredibly flavorful