Roast Chicken with Smoky Potato Salad
This chicken is seasoned with a spice rub and then cooked on a vertical roaster on an outdoor grill. The bird emerges tender and flavorful, with crisp golden skin. We pair it with smoky potato salad to create a satisfying summertime meal.
Ingredients
- 1 chicken, about 5 lb.
- 11 Tbs. extra-virgin olive oil
- 3 Tbs. spice rub (from ultimate grilling rub collection)
- 1/2 cup pilsner beer
- 2 1/2 lb. small new potatoes, boiled until just tender and halved
- 2 red or yellow bell peppers, seeded and cut into 1-inch dice
- 4 green onions, white and light green portions, cut on the bias into
thin, 2-inch-long pieces - Kosher salt and freshly ground black pepper, to taste
- 2 Tbs. whole grain mustard
- 2 Tbs. apple cider vinegar
- 1/4 tsp. red pepper flakes
- 2 Tbs. honey
Directions
Prepare a grill for indirect grilling over medium-high heat. Rub the chicken with 2 Tbs. of the olive oil and then with the spice rub. Tuck the wings behind the back. Pour the beer into the center cup of a vertical chicken roaster. Place the chicken, with the legs pointing down, on the roaster.
In a large bowl, stir together 3 Tbs. of the olive oil, the potatoes, bell peppers, green onions, salt and black pepper. Transfer to a mesh chef's pan.
Set the chicken roaster on the grill, away from the heat, and cover the grill. Cook until an instant-read thermometer inserted into the thickest part of the thigh, away from the bone, registers 170°F, 1 to 1 1/4 hours. Adjust the heat as needed to maintain the internal grill temperature of 400° to 425°F.
While the chicken roasts, place the mesh chef's pan with the potato mixture directly over the heat on one side of the grill. Cover the grill and cook, shaking the pan occasionally, until the peppers are tender and slightly blistered and the potatoes are slightly charred, about 20 minutes.
Transfer the chicken to a carving board, cover loosely with aluminum foil and let rest for 10 minutes. In a large bowl, whisk together the remaining 6 Tbs. olive oil, the mustard, vinegar, red pepper flakes and honey. Stir in the potato mixture and season with salt. Carve the chicken and arrange on a warmed platter. Serve immediately with the potato salad. Serves 5 to 6.
In a large bowl, stir together 3 Tbs. of the olive oil, the potatoes, bell peppers, green onions, salt and black pepper. Transfer to a mesh chef's pan.
Set the chicken roaster on the grill, away from the heat, and cover the grill. Cook until an instant-read thermometer inserted into the thickest part of the thigh, away from the bone, registers 170°F, 1 to 1 1/4 hours. Adjust the heat as needed to maintain the internal grill temperature of 400° to 425°F.
While the chicken roasts, place the mesh chef's pan with the potato mixture directly over the heat on one side of the grill. Cover the grill and cook, shaking the pan occasionally, until the peppers are tender and slightly blistered and the potatoes are slightly charred, about 20 minutes.
Transfer the chicken to a carving board, cover loosely with aluminum foil and let rest for 10 minutes. In a large bowl, whisk together the remaining 6 Tbs. olive oil, the mustard, vinegar, red pepper flakes and honey. Stir in the potato mixture and season with salt. Carve the chicken and arrange on a warmed platter. Serve immediately with the potato salad. Serves 5 to 6.