Taste the Air-Chilled Difference®

Roasted Chicken With Herbed Spaetzle, Roasted Sweet Potatoes & Crispy Bacon

Roasted Chicken With Herbed Spaetzle, Roasted Sweet Potatoes & Crispy Bacon

Serves 6 to 8


    • 2 quarts water
    • 1 cup salt
    • ¼ cup sugar
    • 1 bunch fresh thyme
    • 1 tablespoon black peppercorns
    • 1 lemon, halved
    • 4 quarts ice
    • 1 whole Smart Chicken

    Combine water, salt, sugar, thyme, peppercorns, and lemon. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and add to the ice. Transfer the chicken to a large sealable plastic bag or a large container. Pour the cool brine over top. The brine should cover the whole chicken. Brine for at least six hours or overnight.

      Spice Rub

      • 1 tablespoon cumin
      • 1 tablespoon black pepper
      • 1 tablespoon smoked paprika
      • 1 teaspoon salt
      • ½ teaspoon pepper

      Remove the bird from the brine and let drain over the sink, then transfer to the baking sheet. Pat the chicken dry with paper towels. Combine the spice mix and rub it all over and inside the bird.

      Preheat oven to 375°F. Roast chicken on the top rack until the thickest portion of the thigh registers an internal temperature of 165°F. If the bird hasn’t achieved the desired crispiness, finish it under the oven broiler. Let the chicken rest for at least 10 minutes before cutting.


        • 2 cups all-purpose flour
        • 2 eggs
        • 1 cup milk
        • 1 tablespoon Dijon mustard
        • 1 tablespoon olive oil
        • 1 tablespoon chopped thyme
        • 1 tablespoon chopped rosemary
        • 2 tablespoons chopped parsley
        • 1 tablespoon salt

        Add the flour to a large mixing bowl and make a well in the center. In a small bowl, whisk together the eggs, mustard, oil, herbs, and salt. Pour into the flour well. Slowly start adding the milk while incorporating the flour. Once mixed, the dough should appear a little runny. When the whisk is dipped into the dough and then pulled toward your face, the dough should snap halfway between the bowl and your face. (If the dough stretches all the way to your face without snapping, it’s too loose. If the dough snaps as you lift the whisk, it’s too dry.) Let the dough rest in a bowl covered with plastic wrap.

        To cook the spaetzle: Use a spaetzle maker or a colander with big holes to make the spaetzle. Bring 2 quarts of salted water to a boil, then reduce heat to a simmer. Put half of the dough into the colander or a quarter of the dough into a spaetzle maker, and use a spatula to push the dough through the holes. Once the dough hits the water, it should cook for about 3 minutes. With a slotted spoon, remove the spaetzle from the water and toss on a sheet pan with olive oil (just enough so the spaetzle doesn’t stick together). Repeat until all of the dough is cooked. The spaetzle can be stored in a container for up to 2 days after cooking.

          Sweet Potatoes With Maple Syrup & Rosemary

          • 1 sweet potato, peeled and diced
          • 3 large sprigs fresh rosemary
          • 2 tablespoons butter
          • 2 tablespoons maple syrup
          • 1 tablespoon olive oil
          • 1 teaspoon salt
          • ¼ pound bacon, sliced

          Preheat oven to 350°F. In a large bowl, combine the sweet potatoes, rosemary, butter, maple syrup, olive oil, and salt. Toss until sweet potatoes are coated. Spread onto a large baking sheet. Cook 10 to 12 minutes, or until sweet potatoes are soft but hold their shape. Once cooked, the sweet potatoes can be stored in the refrigerator for up to 5 days.

          To a large pan over medium heat, add the bacon and cook until just getting crispy; remove from the pan. Add the spaetzle and sauté until just getting crispy. Add the bacon and sweet potatoes back to the pan and toss together.