Grill-Roasted Chicken & Vegetables
One of the things I like most about my dad is that later in life, he’s started to love cooking! He has always loved to grill. Aside from fried egg sandwiches, it’s pretty much the only way I remember him cooking when I was a kid. But, he’s become a much more well-rounded cook in recent years! He calls me quite often for cooking advice, and he’s always telling me about awesome meals he’s made for my mom. He even printed off the chicken shawarma recipe from his daughter’s own blog, and made it. I felt so special.
The two of us make Thanksgiving dinner an epic event, involving weeks of planning, shopping, phone calls and novel-length emails. Here we are, making a huge mess of the kitchen while hosting our first-ever Thanksgiving dinner a few years back. I mean seriously, I think every inch of counter space is covered in something. Perhaps, we’re not all that great at cleaning up after ourselves:
And yes, I’m aware that this is just beer-can chicken. I really don’t know why I tried to get all fancy and name it something else. Maybe because I used a local Michigan microbrew (Atwater Brewery Dirty Blonde) instead of like, a Coors Light or something. But seriously, it’s beer-can chicken. Plus vegetables. Drunken vegetables.
Grill-Roasted Chicken & Vegetables
Yield: 4 servings
- 1 whole frying chicken (about 3 pounds)
- 1/2 can of beer (drink the other half)
- Vegetable oil
- 1-1/2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 red bell pepper, cut into 1-inch pieces
- 2 zucchini and/or summer squashes, cut lengthwise in half, and then crosswise into 1-inch pieces
- 1/2 white onion, cut into 1-inch wedges
- The night before you want to eat the chicken, take the chicken out of it’s packaging and pat it dry with paper towel. Set it on a rack (I use a cookie cooling rack) set over a baking sheet, and put it in the fridge, uncovered. This will allow the skin to get dried out, which will mean extra-crispy chicken skin when it’s finished cooking.
- Preheat your grill for indirect grilling – heat half of the grill over medium-high heat, and leave the other half of the burners turned off. Place the beer can in a cast iron skillet. Place the chicken cavity over beer can, and use the chicken legs to form a tripod with the can, so the chicken balances upright. Lightly brush the chicken with oil and sprinkle with salt, pepper and garlic powder.
- Transfer skillet with chicken to the indirectly heated side of the grill. Cover grill and cook for 30 minutes. DO NOT OPEN GRILL DURING THIS TIME. After 30 minutes, quickly (!!) open grill and add vegetables to skillet. Shut the grill and cook for 40 more minutes. Using a probe thermometer, check temperature of chicken in thickest part of leg – you’re looking for it to just reach 165 degrees F. If chicken is not yet up to temperature, cover grill and continue cooking. Check temperature every 15 minutes until 165 degrees F is reached.
- Remove skillet from grill and let stand 10 minutes before carving chicken. Use tongs and oven mitts when you’re taking the chicken off of the beer can – everything, including the remaining beer, will still be piping hot. Using a slotted spoon, transfer vegetables to serving bowl. Carve chicken and serve immediately.
Making one of my recipes? Please let me know by sharing a photo on my Facebook page, or uploading to Instagram or Twitter with the tag #foxeslovelemons. It would make my day!
- Father’s Day Ribs by Jane’s Adventures in Dinner
- Chorizo Burgers by La Cocina de Leslie
- Whiskey Sliders by Cravings of a Lunatic
- Beer Can Chicken by Crazy Foodie Stunts
- Pesto Shrimp Roll Sandwich by Growing Up Gabel
- Cast Iron Filet Mignon with Wine Sauce by I Run For Wine
- Grilled Tilapia with Blueberry Mango Salsa by Runner’s Tales
- Chicken Wings for Dad by The Not So Cheesy Kitchen
- Fish with Black Bean Sauce by Hezzi-D’s Books and Cooks
- Spaghetti with Homemade Meatballs by Curious Cuisiniere
- Tamale Pie Ring by Treats & Trinkets
- Grill-Roasted Chicken & Vegetables by Foxes Loves Lemons
- Grandma Papina’s Lamb Stew by Webicurean
- Barbecue Beans and Ribs by Food Lust People Love
- Skillet Meat Lasagna by Peanut Butter and Peppers
- Panko Crusted Snapper by Supper for a Steal
- Gluten Free Bourbon Honey Grilled Pork Chops by No One Likes Crumbley Cookies
- Boiled Shrimp for Father’s Day by The Catholic Foodie
- Dad’s Famous Baby Back Ribs by Family Foodie
- Turkey Stuffed Peppers by Ruffles & Truffles
- Lightened Up Fish Biriyani With Fresh Dill by Sue’s Nutrition Buzz
- Cauliflower, Potato, and Cheddar Pierogi by Healthy.Delicious
Dad’s Favorite Appetizers and Sides:
- Spicy Caramelized Bacon Wrapped Smoked Oysters by Noshing with the Nolands
- Tuna Pasta Salad – Dad’s Recipe by Juanita’s Cocina
- Grilled Bok Choy by Shockingly Delicious
- Bacon-Cheddar Potato Salad by Home Cooking Memories
- Couscous Tabbouleh by Soni’s Food
Dad’s Favorite Desserts:
- Dad’s Cheesecake by Table for 7
- Cheese Crackers by The Urban Mrs
- Coconut Cream Pie by Cookin’ Mimi
- Chewy Oat Cookies with a Banana Bread Influence by What Smells So Good?
- Homemade Nutter Butters by Pies and Plots
- Shoot for the Stars Chocolate Cupcakes by Ninja Baking
- Golden Coconut Bars by Magnolia Days
- Classic Oatmeal Raisin Cookies by NeighborFood
- Velvet Cookies by Cindy’s Recipes and Writings
- Pecan Pie by Small Wallet Big Appetite
What kinds of foods does your dad like to make or eat? Feel free to leave links and/or recipes in the comments. Also, please join us for our live Twitter chat tonight at 7pm EST using the #SundaySupper hashtag, and check out the Sunday Supper board on Pinterest.