Cajun Rotisserie Chicken With Roasted Mixed Vegetables On A Dcs Gas Grill Recipes

ROTISSERIE CHICKEN AND ROASTED VEGETABLES

Steps:

• Rub olive oil on the trussed chicken, season with rosemary leaves, sea salt, and black pepper. Put onto the rotisserie spit being careful to tighten the wing nuts so the chicken doesn't slip during cooking. If a rotisserie isn't available, roasting the chicken in a 350 degree oven and turning every 30 minutes will have a similar result.
• In either case, put the vegetables into a roasting pan, toss with olive oil and season with sea salt and pepper. If using an oven, put the chicken on a roasting rack over the pan. If using a rotisserie, position the chicken on the spit so its juices will drip onto the vegetables.
• Every 30 minutes, toss the vegetables for uniform cooking.
• Cook for 2 hours or until the legs move easily, remove, lay a piece of aluminum foil over the chicken to let it rest 5 minutes. Put the vegetables on a plate and either lay the whole chicken on top or, what I prefer for ease-of-serving, cut apart the chicken and slice the breast pieces.

CAJUN ROTISSERIE CHICKEN WITH ROASTED MIXED VEGETABLES ON A DCS GAS GRILL

Steps:

• Large chop the peppers, carrots, onion, and potatoes and fine mince the garlic.
• Whisk together all the marinade ingredients.
• Mix together half of the melted butter, half of the garlic, salt and pepper, and all of the vegetables, and toss into large mixing bowl until evenly coated.
• Remove chicken from packaging and discard innards.
• Rinse chicken with cool water, then pat dry.
• Truss the chicken tightly with twine then season the entire chicken including the cavity with the Cajun seasoning.
• If possible, you can even gently lift the skin of the chicken and apply some seasoning under that as well.
• Skewer the chicken with the rotisserie rod, and secure with the rotisserie forks.
• Now start preheating your rotisserie burner on medium to high heat for about 15 min and remove the grill grates.
• Once preheated, pour vegetables in large roasting pan and place pan on the layer below where the grates were.
• Attach the rotisserie rod to the motor and set to rotate at a medium pace.
• Cook with grill lid down.
• Heat the rest of butter and garlic in a sauce pan.
• I used the handle end of a wooden spoon and tied thyme sprigs to that end, using this as a basting brush.
• After the first 30 min of cooking, baste the chicken, and every 15 minutes after.
• Rotate the roasting pan at the 45 minute mark for evenness of cooking.
• For the last 20 minutes of cooking, turn on the lower burners of the grill to low to help finish cooking the vegetables.
• With a meat probe, check the temperature of the chicken at the thickest part.
• Once the temperature reaches 165 degrees, it is done.
• Serve and enjoy!