This is another take on the Chicken & Veggies dish that we tend to make a lot in late summer. I think this one is even a little easier. After spatchcocking the bird (which is easier than it sounds) and slicing the veggies, the cook pretty much takes care of itself.
If you get your grill started first and then prep everything while it heats up, you can put this meal on the table in about 90 minutes flat.
4 red potatoes, quartered
1 large zucchini, sliced
1 small yellow squash, sliced
1 medium onion, chopped
2 cloves garlic
1 medium tomato, chopped
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 teaspoon kosher salt
Fresh ground back pepper to taste
Make a vinaigrette by putting the salt and garlic in a food processor and pulse until the garlic is minced. Add the oil, vinegar, and mustard and give them a whirl until they are well-combined.
Lightly oil a disposable foil pan. Add the veggies and cover with the vinaigrette. Mix well.
1 3-5 pound roasting chicken
2 tablespoons olive oil
1 to 2 tablespoons of your favorite barbecue rub (I used John Henry’s Texas Chicken Tickler for this batch)
Clean and rinse the chicken, then pat it dry. Place the bird in front of you, breast side down. Spatchcock the bird by cutting up through the backbone with either a pair of kitchen shears or a sharp chef’s knife.
Spread the bird open like a book and locate the keel bone that sits between the breasts. Nick it with a knife to get it to open up, but don’t cut all the way through. Flip the bird over and press down on the center of the bird until it lies pretty flat.
Rub both sides of the bird with olive oil and season with the rub, making sure to work some under the skin.
Set your grill up for an indirect cook over medium-high (400°F). Set the pan full of veggies on the grill. Place a small wire rack or grill grate on top of the pan. Lay the chicken, skin side up, on the grate above the veggies.
Close the lid and cook the chicken and veggies for 45 minutes – no flipping, no basting, no checking. After 45 minutes, start checking to see if everything is done. The chicken is done when the juices run clear and the the temperature has reached 160°F in the breast and 180°F in the thigh. Pull the veggies if they finish before the chicken.
When the chicken is done, remove it to a cutting board and let it rest for 10 minutes. Quarter the bird for serving.