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Entree
American
4 - 6 servings
20 minutes
1 hour 30 minutes
This will be a classic dinner in your recipe box!
1 whole chicken, gizzards removed
16 ounces Gemstone® Potatoes, Red, White, and Blue Potato Medley, or substitute Baby Dutch Yellow® Potatoes
2 tablespoons olive oil
1 tablespoon Spice Grinders, use Italian Seasoning
1 tablespoon Spice Grinders, use Rainbow Peppercorns
8 oz. package of Cipolline onions
Preheat one side of the barbecue 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.
