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cherry tomatoes halved
½ cup
diced red bell pepper
½ cup
diced celery
½ cup
chopped red onion
1 cup
1 cup
sliced zucchini
1 cup
large roasting chicken (5–6 pounds)
1
freshly ground black pepper divided
1½ teaspoons
2 tablespoons
olive oil
2 tablespoons
3 tablespoons
medium red potatoes chopped
4
For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
Light grill using Kingsford® Charcoal with Sure Fire Grooves®. Rinse inside and outside of chicken. Season inside with salt and pepper. Season outside with barbecue seasoning.
Place garlic and all vegetables, except potatoes, into a bowl and drizzle with olive oil. Sprinkle vegetables with dressing mix, salt and pepper; mix together.
Stuff cavity of chicken with half of vegetable mixture. Place chicken in shallow baking dish.
Mix potatoes with remaining vegetables. Place onto pieces of foil; fold sides over and seal tightly, forming small cooking pockets. Poke a few holes top of pocket.
Mound coals on one side of grill. Place chicken on side of grill without coals; grill. Baste outside of chicken with barbecue sauce every hour of cooking. Grill for 3 hours until internal temperature of chicken reaches 165°F.
After 2 hours, place foil pouch with potato-vegetable mixture on grill. Remove from grill with chicken.
