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Yield: 4
SMF Kitchen
@smfchicken
00:15
Prep
00:40
Cook
00:55
Total Time
Ingredients & Directions
Directions
Vertical Whole Roasted Chicken with Summer Vegetables
1
Springer Mountain Farms Whole Chicken
1/2 cup
Baby Yukon gold potatoes, halved
1
Zucchini, roughly chopped
1
Yellow squash, roughly chopped
1/2 cup
Cremini mushrooms, roughly chopped
1/2 cup
Grape tomatoes
1/4 cup
Olive oil
1 tablespoon
Herbs de Provence
Salt and pepper, to taste
- Let chicken come to room temperature, about 20 minutes.
- Tuck wing tips back behind connected portion of the wing to prevent the tips from burning, & generously season skin & inside cavity of the chicken with salt and pepper.
- In a bowl, combine potatoes, zucchini, squash, mushrooms, olive oil, and herbs de Provence, & toss to coat.
- Place seasoned vegetables in the bottom of a cast iron vertical roasting pan.* Place chicken upright on the roasting pans spike.
- Preheat grill to 400°F, with an indirect heat zone.
- Place roasting pan on the grill in the indirect heat zone, & cook for 40 minutes, adding tomatoes halfway through cooking time.
- Chicken is done when the internal temperature of the chicken reaches 165°F, and skin is golden brown.
- Let the chicken rest at least 10 minutes before carving.
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Vertical Whole Roasted Chicken with Summer Vegetables
SMF Kitchen
@smfchicken
Yield: 4
00:15
Prep
00:40
Cook
00:55 Total Time
Ingredients
Directions
Vertical Whole Roasted Chicken with Summer Vegetables
1
Springer Mountain Farms Whole Chicken
1/2 cup
Baby Yukon gold potatoes, halved
1
Zucchini, roughly chopped
1
Yellow squash, roughly chopped
1/2 cup
Cremini mushrooms, roughly chopped
1/2 cup
Grape tomatoes
1/4 cup
Olive oil
1 tablespoon
Herbs de Provence
Salt and pepper, to taste
- Let chicken come to room temperature, about 20 minutes.
- Tuck wing tips back behind connected portion of the wing to prevent the tips from burning, & generously season skin & inside cavity of the chicken with salt and pepper.
- In a bowl, combine potatoes, zucchini, squash, mushrooms, olive oil, and herbs de Provence, & toss to coat.
- Place seasoned vegetables in the bottom of a cast iron vertical roasting pan.* Place chicken upright on the roasting pans spike.
- Preheat grill to 400°F, with an indirect heat zone.
- Place roasting pan on the grill in the indirect heat zone, & cook for 40 minutes, adding tomatoes halfway through cooking time.
- Chicken is done when the internal temperature of the chicken reaches 165°F, and skin is golden brown.
- Let the chicken rest at least 10 minutes before carving.
