Rotisserie Southwest Chicken with Potato Fans

Directions

1. Prepare a fire for raised direct cooking 325 °F and set up your rotisserie.
2. To prepare the chicken, rinse and then pat dry with paper towels. Rub the chicken inside and out with some of the Carolina Gold BBQ Sauce by Underwood Ranches for a binder.
3. Sprinkle the inside and out with the Mango Chipotle Rub by The Spice Guy. Tuck the herb sprigs inside the cavity.
4. Truss the chicken: Cross the drumsticks and, using Butcher’s twine, tie the legs together, then tie the legs and wings back to the body. Set the chicken aside.
5. Prepare the potatoes: Slice each crosswise at ¼-inch intervals, cutting only three-fourths of the way through; the slices must remain attached.
6. In a large bowl, gently turn the potatoes in the melted butter. Season with Uncle Bubby’s Cow Rub.
7. Place the chicken on your chicken rotisserie rack. Place the potatoes in an aluminum pan underneath the bird to catch the drippings.
8. Cook the chicken until the juices run clear when the thigh joint is pierced, or until an instant-read thermometer inserted into the thickest part of the thigh registers 180 °F, about 1 hour total. The potatoes will be tender in about the same amount of time.
9. For extra spicy, brush some of the Carolina Gold BBQ Sauce by Underwood Ranches (1 cup) mixed with a teaspoon of the Mango Chipotle Rub by The Spice Guy with a mop brush once or twice during cooking.
10. Transfer the chicken and potatoes to a warmed platter, cover loosely with aluminum foil, and let rest for 10 minutes. To serve, snip the strings and carve the chicken. Arrange the potatoes alongside.