Whole fryer chicken roasted with vegetables

Outdoor Cooking

Whole Fryer Chicken with Vegetables

Name: Whole Fryer Chicken with Vegetables
Prep time: 20 min
Cook time: 1 h 45 min
Yield: 6
Ingredients: 1 whole fryer chicken (4-5 lbs); 2 lbs red potatoes, quartered; 1 lb carrots, cut in chunks; 2 onions, quartered; 4 tbsp butter, softened; Cajun seasoning, salt and black pepper; 1 cup chicken stock

A whole chicken roasted over potatoes, carrots and onions in a cast aluminum roaster.

Prep 20 minutes
Cook 1 hour 45 minutes
Serves 6

The AlumaChef roaster does the work here — even heat all the way around the bird and a lid that keeps everything moist until you take it off to brown.

Method

1
Season the chicken inside and out and rub the softened butter under the skin.
2
Scatter the vegetables in the bottom of the roaster and set the chicken on the rack above them.
3
Pour in the stock, cover, and roast at 350°F for 1 hour 15 minutes.
4
Remove the lid and roast another 25-30 minutes until the skin is browned and the thigh reads 175°F.
5
Rest 15 minutes, then carve and spoon the pan gravy over everything.

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