CB’s EZ Slow Roasted Chicken & Garden Veggies

Ingredients

• 1 lb whole chicken approximately 4 pounds
• Giblets from chicken
• 2 tablespoons Herbs aux Provence
• Selection fresh herbs for aromatic stuffing
• 3 tablespoons unsalted butter
• 1 medium lemon
• 6 large cloves garlic
• 1 cup baby carrots or carrots that are roughly chopped
• 1 cup cubed butternut squash
• 6 lemon-size red potatoes quartered or cubed
• ¼ cup olive oil
• Freshly ground black pepper to taste
• Sea salt or other higher quality flaked salt

Instructions

1. Roast chicken is a comfort food and can be a measure by which you judge your own skills. This recipe calls for indirect roasting on the grill with the hood closed and a cooking temperature in the chamber between 350F and 400F degrees. You can add smoke chips to the gas grill or even to the charcoal grill to infuse more smoke flavor to the chicken. I recommend fruit woods and a light smoke, not heavier flavors like hickory or mesquite.
2. I recommend you brine the chicken at least 8 hours to ensure it?s got lot?s of moisture in it.
3. Remove chicken from brine about 1 hour prior to cooking, rinse in tepid water and dry with paper towels.
4. Season it inside and out with sea salt and freshly ground pepper.
5. Place lemon halves in cavity and squeeze juice, and add a handful of fresh herbs like rosemary, thyme, sage, lavender, lemon balm, etc. in the cavity.
6. Truss the chicken by tying the legs together.
7. Chop some of the same herbs you placed in the cavity and mix into the unsalted butter - Apply by hand a generous coating to the skin.
8. Place the chicken in a aluminum tray and let rest while you prepare veggies.
9. For the vegetables:
10. In a second tray or pan combine carrots, potatoes, butternut squash, garlic, seasoning and chicken giblets in a deep aluminum tray. Add a Tbsp or so of butter and the olive oil, season with salt and pepper.
11. Prepare your grill for indirect cooking. If using charcoal you want to bank coals on both sides of the grill and cook the chicken in the middle. If using gas or gas powered infrared, use the outer burners and place chicken and veggies in center.
12. Insert oven proof thermometer in breast of chicken and place tray of chicken and tray of veggies in center of grill that is pre-heated to between 350F and 400F degrees.
13. Close and keep hood closed for about 30 ? 45 minutes, then raise and stir veggies, check temp on chicken and adjust position of both or either depending upon how your grill is set up and the chicken and/or veggies are cooking ? to ensure even cooking.
14. You may remove veggies when they are fork tender or to your liking.
15. Remove chicken when temperature of breast is approximately 160F degrees.  Set on kitchen counter or place in empty cooler and loosely tent with foil, and cover with a kitchen towel. 
16. Chicken is ready when the internal temperature of the breast is 165 and the leg/thigh quarter are approximately 170F degrees and/or juices run clear.
17. Carve chicken and serve with veggies.