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Herb-Roasted Chicken with Zucchini and Peppers

Jamie Purviance

Fuel Type: Gas
  • People

    Serves 4

  • Prep Time

    20 min.

  • Grilling Time

    1 to 1:15 h

Ingredients
Instructions

the Ingredients

20151023095403 Row Poultry 60
  • 1 whole chicken, 1.8 to 2 kilograms, neck, giblets, and any excess fat removed
  • Kosher salt
  • Freshly ground black pepper
  • 1 teaspoon dried thyme, divided
  • 2 medium red bell peppers, cut into 4-centimeter pieces
  • 3 medium zucchini, ends trimmed, halved lengthwise, and cut into 4-centimeter pieces
  • Extra-virgin olive oil
  • 2 tablespoons finely chopped fresh tarragon or Italian parsley leaves

Special Equipment

  • Weber Gourmet BBQ System Poultry Roaster
  • instant-read thermometer

Instructions

  • Pat the outer surface of the chicken dry with paper towels. In a small bowl combine 1 teaspoon salt, ½ teaspoon pepper, and ½ teaspoon of the thyme. Use that mixture to season the chicken outside and inside the cavity. Let the chicken stand at room temperature for 30 minutes before grilling.
  • Prepare the grill for indirect cooking over medium-high heat (about 200ºC).
  • Pour enough water into the center cup of the poultry roaster to fill it about one-quarter of the way (but no more). Place the chicken over the center cup so it sits firmly. Tuck the tips of the wings behind the chicken’s back.
  • Place the bell peppers and zucchini in a large bowl. Drizzle with 2 tablespoons oil and season with ½ teaspoon salt, the remaining ½ teaspoon thyme, and ¼ teaspoon pepper. Toss to coat.
  • Arrange the vegetables around the perimeter of the poultry roaster. Cook the vegetables with the chicken over indirect medium-high heat, with the lid closed, until an instant-read thermometer inserted into the thickest part of a thigh (not touching the bone) registers 70º to 74ºC, and the vegetables are tender, 1 to 1¼ hours.
    Arrange the vegetables around the perimeter of the poultry roaster. Cook the vegetables with the chicken over medium-high heat, with the lid closed, until an instant-read thermometer inserted into the thickest part of a thigh (not touching the bone) registers 70º to 74ºC, and the vegetables are tender, 1 to 1¼ hours.
  • Wearing insulated barbecue mitts, remove the poultry roaster from the grill and transfer the chicken to a cutting board. Let rest for about 15 minutes (the internal temperature will rise a few degrees during this time).
  • Carve the chicken into serving pieces and arrange on a serving platter. Spoon the vegetables around the chicken. Garnish with tarragon. Serve warm.

Let's Gear Up

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