Recipe by Chris Jaronsky. Visit him online at: http://cookinginmyyard.com/roasted-chicken-big-green-egg/ Roasted chicken cooked over a tray of seasoned potatoes, carrots, and onions. The juices from the chicken help give an awesome flavor to the veggies.
Veggie Roasted Chicken
Time to Prepare
15 minutes
Estimated Cook Time
2 hours
Serves
6 people
Ingredients
- 1 whole chicken
- 4 lbs potatoes
- 4 carrots
- 2 med. onions
- Olive Oil
- Weber "sweet and Tangy" bbq seasoning, or similar seasoning
Preparation
- Rinse chicken, pat it dry, then sprinkle it with the seasoning mix.
- Tie the chicken legs together and closer to the body for more even cooking.
- Cut potatoes, carrots and onions into bite sized chunks.
- Coat veggies with some olive oil, then sprinkle a generous amount of seasoning onto veggies and mix up.
- Place veggies into a roasting pan.
- Place a roasting rack into the pan with the veggies, than place the chicken onto the roasting rack.
- Set up the grill (Big Green Egg, Weber charcoal grill, or propane grill) for indirect cooking at 350 degrees.
- Insert cooking thermometer (remote probe) and place entire roasting pan with all ingredients onto the grill.
- Remove everything from the grill when internal temp of the chicken hits 165 degrees.
- Cover pan and chicken with foil and let it rest for 15 minutes.
- Slice the chicken, replate the vegetables, and serve.
