- 1 medium green bell pepper
- 1 medium red bell pepper
- 1 medium yellow squash
- 1 medium zucchini
- 1 medium yellow onion
- 1 tbsp (15 mL) each smoked paprika and garlic powder
- 1 tsp (5 mL) each onion powder, dry mustard, salt and coarsely ground black pepper
- 1 1/2 tbsp (22 mL) olive oil
- 1 whole broiler-fryer chicken (about 3 1/2-4 lbs/1.6-1.8 kg)
- 1 can (12 oz/350 mL) beer
Prepare grill for indirect cooking over medium heat. Cut vegetables into 1-in. (2.5-cm) pieces. For seasoning, combine paprika, garlic powder, onion powder, dry mustard, salt and black pepper in small mixing bowl; mix well. Combine vegetables, oil and 1/2 tbsp (7 mL) of the seasoning in large mixing bowl; toss to coat.
Trim excess fat from chicken, if necessary. Sprinkle outside of chicken with remaining seasoning.
Pour out about one-fourth of the beer from can. Place beer can in can holder in BBQ Roasting Pan & Can Holder. Place chicken over can holder so that the can is upright in the cavity of the chicken. Arrange vegetables around chicken.
Place roasting pan on grid of grill. Grill, covered, 65-75 minutes or until thermometer registers 165ºF (74ºC) in thickest part of breast, rotating pan once during grilling. (If necessary when using charcoal, add 12 new coals on each side of grill after 30 minutes.) Remove roasting pan from grill. Carefully remove chicken from can holder. Serve chicken with vegetables.
- 6 servings
Nutrients per serving:
Calories 370, Total Fat 21 g, Saturated Fat 5 g, Cholesterol 110 mg, Sodium 500 mg, Carbohydrate 8 g, Fiber 2 g, Protein 36 g