Rotisserie Chicken with Crockpot Potatoes and Rosemary Onion Cream Gravy

Instructions

1. Start the potatoes: Four hours before dinner, layer sliced onion in the bottom of the crockpot. Add smashed garlic and potato halves or quarters. Pour in broth and Worcestershire sauce, then sprinkle with thyme, rosemary, salt, and pepper. Cover and cook on high for about 4 hours, until potatoes are tender but still hold their shape.

2. Infuse the cream: While potatoes cook, gently heat cream with sliced garlic and a rosemary sprig in a small saucepan until steaming. Remove from heat, cover, and let steep. Strain out solids before using.

   

3. Sauté and blend onions for gravy: In a skillet, sauté sliced onion in a bit of butter or oil until deeply golden and soft. Blend until smooth and reserve for the gravy.

4. About 30 minutes before serving, reheat the rotisserie chicken. Let it rest at room temperature for 15 minutes. Place in a Dutch oven or baking dish, add a splash of broth or water, and cover. Warm at 325°F for about 20 minutes. Uncover, increase oven to 425°F, brush skin lightly with oil or butter if needed, and roast 5–10 minutes to crisp the skin. Rest briefly and carve.

   

5. When potatoes are done, use a slotted spoon to gently transfer them to a serving dish, keeping them in halves or quarters. Cover to keep warm.

6. Make the gravy: Strain the juices from the crockpot into a saucepan. Add the blended sautéed onions. Push onions to one side, melt butter in the pan, and whisk in flour to make a roux. Cook until lightly golden, then whisk in white pepper and a tiny pinch of nutmeg. Gradually whisk in strained crockpot juices, then fold in the onion mixture. Simmer until thickened, then fold in some of the infused cream to taste. Adjust salt if needed.

7. To serve, plate the warm potato halves or quarters with carved rotisserie chicken and generous spoonfuls of rosemary-onion cream gravy.