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Chicken fat cooking question

rholtrholt Posts: 368
Hello all. Planning a spatched chicken raised direct on Saturday and wanted to clarify something. I plan on cooking at 400 degrees with the chicken raised and a pan full of veggies (potatoes and carrots?). I am thinking just do this set up until the chicken is done. Will the skin crisp up with the pan underneath creating an indirect type setup. Should I do plate setter so the veggies don't burn? Should I add oil or butter to the veggies or let the chicken speak for itself? Thanks all.


  • Have done this a few times. I'm sure others have differing opinions. Plate setter legs up. Egg feet on top to raise the pan. Veggies tossed in oil and rub with some white wine. Chicken on top on grid. Last night was about hr and a half at 400. With veggies and setter seems to take about 30 mins longer. I think poblano s red peppers onions and potatoes are best I've had and wifey agrees
  • RV10FlyerRV10Flyer Posts: 135

    I would use the plate setter and like Supercilious suggested, raise the veggie pan off the plate setter if possible.  I cooked potatoes, celery, and carrots with the pan directly on the plate setter and they came out OK but the veggies on the bottom were a little over cooked. 

    North Texas

    XL BGE

  • SkiddymarkerSkiddymarker Posts: 7,073
    Air gap needed. BUT - the chicken will drip on the veggies, so go easy on the oil. The smaller the bird the better, some of the Franken birds have a ton of fat in them. I prefer, raised direct for the bird and do the veggies either above or on a different grill. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • henapplehenapple Posts: 14,430
    I use golf ball size baby bellas. Cut your veggies a little larger and pour a little chicken broth in the pan.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • Mattman3969Mattman3969 Posts: 4,733
    + 1 on the Bellas


    Large BGE. Small BGE Henderson, Ky.
  • rholtrholt Posts: 368
    Thanks all. Appreciate the response.
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