Ingredients (12)
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cherry tomatoes halved ½ cup
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diced red bell pepper ½ cup
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diced celery ½ cup
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chopped red onion 1 cup
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sliced zucchini 1 cup
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large roasting chicken (5–6 pounds) 1
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freshly ground black pepper divided 1½ teaspoons
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KC Masterpiece® Sauce Mix & Dry Rub 2 tablespoons
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olive oil 2 tablespoons
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medium red potatoes chopped 4
Steps (6)
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1Light 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.
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2Place garlic and all vegetables, except potatoes, into a bowl and drizzle with olive oil. Sprinkle vegetables with dressing mix, salt and pepper; mix together.
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3Stuff cavity of chicken with half of vegetable mixture. Place chicken in shallow baking dish.
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4Mix 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.
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5Mound 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.
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6After 2 hours, place foil pouch with potato-vegetable mixture on grill. Remove from grill with chicken.
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