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Yield: 4
Nick Leahy
Chef
00:30
Prep
02:30
Cook
03:00
Total Time
Ingredients & Directions
Directions
Provincial Roasted Chicken with Spring Vegetables
1/4 lb
Unsalted butter, room temperature
2 tablespoons
French picnic salt (Chef Leahy uses Beautiful Briny Sea)
1 tablespoon
Herbs de Provence
1
2
Summer squash, cut into large wedges
2
Vidalia onions, peeled & quartered
8
Small new potatoes, halved
2
Large radishes, cut into large wedges
10 cloves
Garlic
6 sprigs
Fresh thyme
2 tablespoons
Olive oil
Kosher salt & pepper, to taste
- Preheat smoker/grill to 325°F with an indirect heat area for smoking whole chicken.*
- With an electric mixer or stand mixer with the whisk attachment, whip butter with salt & herbs de Provence.
- Lightly spread about 1/4 of mixture over entire chicken, including under the skin.
- Place chicken on grill grate over indirect heat & smoke for about 1 to 1 1/2 hours.
- Toss squash, onion, potatoes, radishes, garlic & thyme with olive oil & season with salt & pepper.
- Place vegetables in a Dutch oven, place pan on grill/smoker grates, carefully place chicken on top of vegetables in the pan & cook for another hour or until internal temperature of chicken reaches at least 165°F.
- Spread remaining butter over chicken, remove from heat & let rest for 30 minutes.
- Carve chicken & serve with vegetables.
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Yield: 4
00:30
Prep
02:30
Cook
03:00 Total Time
Ingredients
Directions
Provincial Roasted Chicken with Spring Vegetables
1/4 lb
Unsalted butter, room temperature
2 tablespoons
French picnic salt (Chef Leahy uses Beautiful Briny Sea)
1 tablespoon
Herbs de Provence
1
2
Summer squash, cut into large wedges
2
Vidalia onions, peeled & quartered
8
Small new potatoes, halved
2
Large radishes, cut into large wedges
10 cloves
Garlic
6 sprigs
Fresh thyme
2 tablespoons
Olive oil
Kosher salt & pepper, to taste
- Preheat smoker/grill to 325°F with an indirect heat area for smoking whole chicken.*
- With an electric mixer or stand mixer with the whisk attachment, whip butter with salt & herbs de Provence.
- Lightly spread about 1/4 of mixture over entire chicken, including under the skin.
- Place chicken on grill grate over indirect heat & smoke for about 1 to 1 1/2 hours.
- Toss squash, onion, potatoes, radishes, garlic & thyme with olive oil & season with salt & pepper.
- Place vegetables in a Dutch oven, place pan on grill/smoker grates, carefully place chicken on top of vegetables in the pan & cook for another hour or until internal temperature of chicken reaches at least 165°F.
- Spread remaining butter over chicken, remove from heat & let rest for 30 minutes.
- Carve chicken & serve with vegetables.
