Grill-Roasted Chicken with Carrots and Potatoes
A prized Moroccan blend of more than a dozen spices, ras el hanout takes its name from an Arabic phrase that can be loosely translated as “top of the shop,” meaning the very best a spice merchant has to offer. Here we use it to give grill-roasted chicken a complex aroma and deep flavor. The chicken would be great served with couscous seasoned with saffron and topped with pine nuts.
Ingredients:
- 1 Tbs. ras el hanout
- Kosher salt and freshly ground pepper
- 1 chicken, about 4 lb. (2 kg)
- 3/4 cup (6 fl. oz./180 ml) beer, white wine, chicken stock or water
- 2 lb. (1 kg) new potatoes
- 1/2 lb. (250 g) carrots
- 2 lemons, halved
- 2 Tbs. extra-virgin olive oil
Directions:
In a small bowl, stir together the ras el hanout, 1 1/2 tsp. salt and 1 tsp. pepper. Rub the chicken all over with the spice mixture. Let stand at room temperature for 30 minutes.
Prepare a grill for indirect grilling over medium-high heat.
Pour the beer into the roasting support of a vertical chicken roaster. Place the chicken on the roasting support, with the legs pointing down and the back facing the center of the roaster, and tuck the wings behind the back.
In a bowl, toss together the potatoes, carrots, lemons and olive oil, and season with salt and pepper. Transfer the vegetables to the base of the roaster.
Set the roaster on the grill, away from the heat, and cover the grill. Cook until the chicken skin is golden brown and an instant-read thermometer inserted into the thickest part of the thigh, away from the bone, registers 170°F (77°C), 1 to 1 1/4 hours. If your grill has a thermometer, maintain the internal temperature at about 375°F (190°C).
Transfer the chicken to a carving board, cover loosely with aluminum foil and let rest for 10 minutes. Transfer the potatoes and carrots to a platter. Carve the chicken, arrange on the platter and serve immediately. Serves 4 to 6.
Williams Sonoma Test Kitchen
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