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 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