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