Roast Chicken with Smoky Potato Salad
- 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
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.