Rotisserie Chicken & Vegetables

For this recipe I used the rotisserie attachment for the barbecue. If you don't have a rotisserie, you can put it together the same way laying the chicken directly on top of the vegetables and cook it in a 350°F oven for about one and a half hours, until the internal temperature reaches 165°F. Happy cooking.

Prep time: 15 minutes; Cook time: 1-1.5 hours

Yield: serves 4 people

For the chicken:

1 Whole Chicken

1 Lemon

1/4 Cup Dijon Mustard

Salt and Pepper

1/2 Head of Cauliflower

1 Yellow Onion

4 Yellow Flesh Potatoes

4 Cloves Garlic

2 Tbsp Canola Oil

1 Sprig Rosemary

Salt and Pepper

1. Quarter the lemon and add the lemon wedges, Dijon Mustard and salt and pepper to the inside of the chicken. Using butchers twine tie the chicken starting at the legs and wrapping around the outside of the whole chicken to hold it together and place the chicken on the rotisserie spit.

2. Cut the cauliflower, onion and potatoes into pieces and toss them in a pan with the oil, peeled garlic cloves, rosemary, salt and pepper and place this pan directly under the chicken. Turn the bbq on high for the first fifteen minutes then turn it down to medium low and cook for approximately one and a half hours, until the internal temperature of the chicken is 165°F. Using a brush, bast the chicken every fifteen minutes or so with the juices dripping into the vegetable pan. Remove the chicken and let it rest for twenty minutes, serve it along side the roasted vegetables.

©ChefAlisonBiebs