Page 145 - Barbecue Chicken Made Easy

“The real test of a good chef is a perfectly roasted chicken.” Julia Child
In this preparation the bird drips onto a pan of veggies, flavoring them with chicken juices and an aromatic herb rub. You can do this two ways: Place a spatchcocked bird or parts on a grate and a pan of veggies under the grate, or place the bird on a rotisserie. Totally awesome either way!
Makes. 4 servings
Takes. 15 minutes to prepare, an hour or two to sit in the fridge (optional), and about 45 minutes to cook
Ingredients for the bird
1 (3 to 4 pound) whole chicken
1 1⁄2 teaspoons Morton Coarse Kosher Salt 2 tablespoons olive oil
2 tablespoons Simon And Garfunkel rub
Vegetables
1⁄2 pound brussels sprouts 1⁄2 pound potatoes
1⁄2 pound carrots
1⁄2 pound onions
2 tablespoons olive oil
1⁄2 teaspoon Morton Coarse Kosher Salt 2 tablespoons honey
Method
1| Prep the chicken. Salt the bird several hours in advance so the salt has a chance to work its way down, using more on the thick