For this recipe, I used the rotisserie attachment for the barbecue. If you don't have a rotisserie, you can put it together by laying the chicken directly on top of the vegetables and cooking it in the oven at 350°F for about one and a half hours, until the internal temperature reaches 165°F.
Specialty equipment:
Outdoor bbq with rotisserie
Butchers twine
Yield: serves 4
Preparation time: 35 minutes
Cook time: 1–1½ hours
Roast Chicken
1 whole chicken
1 lemon
¼ cup Dijon mustard
Salt and pepper
Vegetables
½ head of cauliflower
1 yellow onion
4 yellow flesh potatoes
4 cloves garlic
2 tbsp canola oil
1 sprig rosemary
Salt
Fresh cracked black pepper
For the chicken
Quarter the lemon and add the lemon wedges, Dijon mustard, salt, and pepper to the inside cavity of the chicken.
Tie the chicken with butchers twine, starting at the legs and wrapping around the outside of the whole chicken to hold it together.
Place the chicken on the rotisserie spit.
For the vegetables
Cut the cauliflower, onion, and potatoes into pieces and toss them in a pan with the oil, peeled garlic cloves, rosemary, salt, and pepper to taste.
Place this pan directly under the chicken.
Turn the bbq on high for 15 minutes then turn it down to medium-low and cook the chicken for 1–1½ hours, until the internal temperature of the chicken is 165°F.
Baste the chicken every 15 minutes with the juices dripping into the vegetable pan.
Remove the chicken, let it rest for 15 minutes, and serve it alongside the roasted vegetables.
©chefalisonbiebs