"Grilled Rotisserie chicken and roasted vegetables is an easy recipe to make with simple seasonings. Occasional basting with the butter mixture will guarantee that delicious crispy skin and moist meat your friends and family will love."
3-4 pounds whole chicken
3 tablespoons of your favorite BBQ rub or seasoning
1 stick of Unsalted Butter, melted
1 tablespoon kosher salt
1 tablespoon ground black pepper
3-4 Cloves of Garlic, minced
3 pounds red or gold potatoes quartered lengthwise
3-4 carrots chopped
1 large red onion chopped
Set up your grill for rotisserie cooking and preheat to medium-high 375°F.
Remove chicken from packaging and discard innards. Rinse chicken with cool water and pat dry.
Truss the chicken tightly with twine then season the entire chicken including the cavity. Gently lift the skin and apply some seasoning under that as well.
Mix half of the melted butter, half of the garlic, salt, and pepper, and all the vegetables, then toss into large mixing bowl until evenly coated.
Pour vegetables in a 9-by-13-inch aluminum foil drip pan. Place under the chicken as it spit-roasts. The vegetables will roast in the dripping chicken fat.
Skewer chicken with rotisserie rod, and secure with the rotisserie forks. Attach the rotisserie rod to the motor and set to rotate at a medium pace.
Cook with the grill lid down for 30 minutes, then baste the chicken with the remaining melted butter, salt and pepper. Repeat basting every 15 minutes.
Rotate the vegetable pan after 45 minutes for even cooking and stir from time to time so the veggies brown evenly.
For the last 20 minutes of cooking, turn on the lower burners of the grill to low to help finish cooking the vegetables.
Roast the chicken until the skin is dark brown and crisp. With a meat probe, check the temperature of the chicken at the thickest part. Once the temperature reaches 165°F, it is done.
Transfer the chicken to a cutting board and let it rest for 5 to 10 minutes before carving.