
chefalisonbiebs
Rotisserie Chicken and Vegetables
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 a 350°F oven for about one and a half hours, until the internal temperature reaches 165°F.
Prep time: 25 minutes
Cook time: 1-1 1/2 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
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.
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 15 minutes then turn it down to medium-low and cook the chicken for 1–1 1/2 hours, until the internal temperature of the chicken is 165°F.
Baste the chicken every 15 minutes or so with the juices dripping into the vegetable pan.
Remove the chicken and let it rest for 15 minutes, serve it alongside the roasted vegetables.

©ChefAlisonBiebs