ROASTED CHICKEN w POTATOES & CARROTS |
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INGREDIENTS
1- WHOLE CHICKEN
RED POTATOES (I generally count approx. 2 potatoes per person)
CARROTS (I generally count approx. 2 carrots per person)
¼ ONION
1/3 CUP CHICKEN BROTH
EXTRA VIRGIN OLIVE OIL
SEASONING OF YOUR CHOICE
EQUIPMENT:
1 chicken sized roster pan with a lid.
EGG SETUP:
Set your Big Green Egg up for indirect cooking with the plate setter legs up. Do not use the grill grate. Set temp at 350F. Adding wood chips for smoke flavoring is your decision.
DIRECTIONS:
Chop your vegetables in a coarse chop. Place them into the roasting pan. Drizzle some extra virgin olive oil over them and add your seasoning. Toss them to make sure they are covered with both the oil and the seasoning. Spread the veggies out evenly in the roasting pan. Add the chicken broth to the bottom of the roasting pan.
Rinse your chicken under cold water. Pat your chicken dry with paper towels and trim any unwanted excess skin. Drizzle your chicken with extra virgin olive oil and rub into all of the crevices. Be sure to coat the cavity of the chicken. Apply a liberal amount of your preferred seasoning over the chicken. Rub to ensure an even coating. Remember to season the cavity of the bird. Set the chicken directly on top of the vegetables. (I tie the legs together with butcher string so the roaster pan lid will fit)
Once your Egg is up to temp, you are ready to start roasting. Place the roasting pan directly onto the plate setter without the roaster pan lid. Monitor the internal temp of your chicken. You want the thigh and the leg to reach an internal temp of 165F and the vegetables should be fork tender. The drippings from the chicken will flavor the veggies nicely. Approximate cook time is 1-1/2 hours.
Allow to cool for 5-10 minutes.
Enjoy!
***TIP: Once the chicken has reached your desired color, cover it with the roaster pan lid until done.
1- WHOLE CHICKEN
RED POTATOES (I generally count approx. 2 potatoes per person)
CARROTS (I generally count approx. 2 carrots per person)
¼ ONION
1/3 CUP CHICKEN BROTH
EXTRA VIRGIN OLIVE OIL
SEASONING OF YOUR CHOICE
EQUIPMENT:
1 chicken sized roster pan with a lid.
EGG SETUP:
Set your Big Green Egg up for indirect cooking with the plate setter legs up. Do not use the grill grate. Set temp at 350F. Adding wood chips for smoke flavoring is your decision.
DIRECTIONS:
Chop your vegetables in a coarse chop. Place them into the roasting pan. Drizzle some extra virgin olive oil over them and add your seasoning. Toss them to make sure they are covered with both the oil and the seasoning. Spread the veggies out evenly in the roasting pan. Add the chicken broth to the bottom of the roasting pan.
Rinse your chicken under cold water. Pat your chicken dry with paper towels and trim any unwanted excess skin. Drizzle your chicken with extra virgin olive oil and rub into all of the crevices. Be sure to coat the cavity of the chicken. Apply a liberal amount of your preferred seasoning over the chicken. Rub to ensure an even coating. Remember to season the cavity of the bird. Set the chicken directly on top of the vegetables. (I tie the legs together with butcher string so the roaster pan lid will fit)
Once your Egg is up to temp, you are ready to start roasting. Place the roasting pan directly onto the plate setter without the roaster pan lid. Monitor the internal temp of your chicken. You want the thigh and the leg to reach an internal temp of 165F and the vegetables should be fork tender. The drippings from the chicken will flavor the veggies nicely. Approximate cook time is 1-1/2 hours.
Allow to cool for 5-10 minutes.
Enjoy!
***TIP: Once the chicken has reached your desired color, cover it with the roaster pan lid until done.
