Provincial Roasted Chicken With Spring Vegetables

Provincial Roasted Chicken with Spring Vegetables

Provincial Roasted Chicken with Spring Vegetables

Yield 4
Author Chef Nick Leahy
Prep time
30 Min
Cook time
2 H & 30 M
Inactive time
30 Min
Total time
3 H & 30 M

Ingredients

  • 1/4 lb unsalted butter, room temperature
  • 2 tablespoons French picnic salt (Chef Leahy uses Beautiful Briny Sea)
  • 1 tablespoon herbs de Provence
  • 1 Springer Mountain Farms Whole Chicken, giblets removed
  • 2 summer squash, cut into large wedges
  • 2 Vidalia onions, peeled & quartered
  • 8 small new potatoes, halved
  • 2 large radishes, cut into large wedges
  • 10 garlic cloves
  • 6 sprigs fresh thyme
  • 2 tablespoons olive oil
  • Kosher salt & pepper, to taste

Instructions

  1. Preheat smoker/grill to 325°F with an indirect heat area for smoking whole chicken.*
  2. With an electric mixer or stand mixer with the whisk attachment, whip butter with salt & herbs de Provence.
  3. Lightly spread about 1/4 of mixture over entire chicken, including under the skin.
  4. Place chicken on grill grate over indirect heat & smoke for about 1 to 1 1/2 hours.
  5. Toss squash, onion, potatoes, radishes, garlic & thyme with olive oil & season with salt & pepper.
  6. Place vegetables in a Dutch oven, place pan on grill/smoker grates, carefully place chicken on top of vegetables in the pan & cook for another hour or until internal temperature of chicken reaches at least 165°F.
  7. Spread remaining butter over chicken, remove from heat & let rest for 30 minutes.
  8. Carve chicken & serve with vegetables.

Notes

  • The recipe can be modified to roast the chicken in an oven by starting at 450°F & roasting the whole chicken on the pan of vegetables at this temperature for 10 minutes. After 10 minutes, reduce oven temperature to 325°F until the chicken reaches an internal temperature of 165°F.
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Chef Nick Leahy has been a longtime partner with Springer Mountain Farms through his culinary journey. He is a partner and Executive Chef at Nick’s Westside, The Usual and Chicken out - the chef’s delivery-only chicken concept - all in Atlanta. Leahy spent his childhood in Provence, where he absorbed the influences of French, Italian, Spanish and Mediterranean cuisines. The one thing he found in common was an emphasis on fresh, seasonal ingredients. All of this explains his focus today: “Local Farms, Global Flavors.” Leahy is a passionate supporter of organizations such as Georgia Grown, No Kid Hungry, Meals on Wheels, the James Beard Foundation, and Giving Kitchen.

Heather Sinyard