Servings: Serves 4–6
Ingredients 1 pound fingerling potatoes1/2 Meyer lemons , cut into quarter wedges1 sprig rosemary , leaves only2 sprigs thyme , leaves onlyKosher saltFreshly ground black pepperExtra-virgin olive oil
Wash and split finger potatoes lengthwise. Toss in olive oil together with rosemary, thyme and lemon wedges in a flat roasting tray. Season with salt and freshly ground pepper, then roast under the rotisserie chicken
for 25 to 30 minutes until golden brown. Stir occasionally to coat in chicken drippings and cook evenly. Season one more time with salt and pepper before serving.