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Whole Roasted Chicken with Red White and Blue Potatoes
By Melissa's Corporate Chefs

Whole Roasted Chicken with Red White and Blue Potatoes
1 whole Chicken, gizzards removed
16 ounces Gemstone Potatoes red, white, and blue or substitute Baby Dutch Yellow® Potatoes

2 tablespoons Olive Oil
1 tablespoon Organic Grinders use Italian Seasoning
1 tablespoon Organic Grinders use Rainbow Peppercorns
8 oz. package of Cipolline Onions

Preheat one side of the barbeque to medium heat. On the side with the flame, place a pan with water and a few wood chips, if desired.

In a bowl drizzle olive oil and seasoning over the potatoes and onions, stir to coat, reserve until needed.

On a stand up chicken roaster, place the chicken breast side up. Brush the chicken generously with olive oil, and season with the Grinders.

In the base of the roaster, arrange the potatoes and onions around the chicken. Place the roaster on the opposite side of the grill from the flame for indirect heat.

Roast the chicken for about an hour and a half, or until the internal temperature reaches 180°F.