This recipe was done completely on the bbq. Great for a summertime dinner. The whole roasted chicken is so succulent it falls off the bone and the vegetables are simply delicious. A refreshing and tasty change from the normal chicken and vegetable dinner. Give it a try, you won’t be disappointed.
Ingredients: Whole Roasted Chicken
1 whole chicken ( approx. 4lbs. )
2 tbsp. margarine
1 teas. salt
3/4 teas. pepper
1 teas. onion powder
1/2 teas. garlic powder
3/4 teas. dry oregano
1 teas. dry parsley
1/2 teas. dry sage
1/4 teas. paprika
1 mesquite wood smoke pouch
Method: Whole Roasted Chicken
Thoroughly wash and dry your chicken. Smear the margarine over the entire chicken to coat evenly. Add all seasonings to a small bowl and mix well. Sprinkle seasoning over chicken and rub it into the skin. With breast meat facing up, fold the wings under and tie legs together with butchers twine. Cover and leave out to come to room temperature.
Mesquite pouch: Soak 2 to 3 big handfuls of mesquite wood chips in water for about 15 minutes, drain excess water. Lay out a big piece of foil ( about 2 1/2 to 3 feet long ) and place wet chips into the middle. Sprinkle 1 big handful of dry chips on top of the wet ones. You want a ratio of 2 parts wet and 1 part dry.
Fold up the foil to make a pouch and poke some holes in it on both sides with a fork or small knife. More holes means more smoke ( 6 to 8 holes per side is good ).
To cook: I’m using a gas grill for this because it gives you a more consistent heat but charcoal can be used, just make sure to keep an eye on the temperature. No need for a smoke pouch if using wood ( mesquite ).
Only light one side of your grill since we will be cooking on indirect heat ( heat on one side, no heat on the other ). You want 325 degrees when the lid is closed. Place the smoke pouch directly on the burner plates on the hot side ( or on coals ).
Place chicken on opposite side of heat and roast for 3 1/2 hours making sure your temperature is a consistent 325 degrees. Place vegetables around your chicken ( on the indirect heat side of grill ).
Wash and dry 6 to 8 red potatoes and wrap in foil. Add butter or margarine, salt and pepper after cooking.
Peel 4 to 6 carrots, spread about 1 teaspoon of margarine evenly over the top, sprinkle with salt and pepper to taste and tightly wrap them in foil.
Wash and cut 1/2 head of cauliflower into floret’s. Place in the middle of a piece of foil ( about 1 1/2 to 2 feet long ) and add 1 tablespoon of margarine to coat pieces, sprinkle with salt and pepper to taste. Bring corners of foil up as if you were making a little basket and crimp together to seal the pouch.
Vegetable cook times:
Red potatoes 40 minutes before chicken is done.
Carrots 45 minutes before chicken is done.
Cauliflower 35 minutes before chicken is done.
Whole roasted chicken with veggies.
This is a great summer time whole roasted chicken recipe that’s easy to make. The chicken is succulent and delicious. The veggies have that great mesquite flavor… Yum! Your family and friends will think you’re a bbq pro! Enjoy and HAPPY COOKING!