One Pan Roast Chicken & Vegetables

R2Egg2Q · January 14

My wife was watching an episode of Cook's Country with a quick chicken and vegetables recipe (video from that episode is here).

She wanted to cook it and of course I said let's try it on the Egg!

I cut up the chicken while she prepped the veggies. While I got the Large Egg lit and up to temp with a couple of chunks of peach wood, she brushed the chicken with the butter & herbs. Onto the Egg went the veggies in a drip pan on top of the ceramic feet & platesetter:

Above the veggies went the chicken:

They cruised along at 475-480:

34 minutes later I checked the chicken IT and they were done:

The veggies looked good:

Here's my plate:

The veggies were tasty but we should have done a better job organizing them with the larger potatoes and carrots on the outer perimeter for more heat (or cut them a little smaller). We both felt the chicken could use a little more seasoning or some rub. Overall it was a good quick cook and we will definitely be doing this again.

Thanks for looking!

SamFerrise · January 14

After chicken is done I cook veggies a bit more in the juices. Awesome!

Dyal_SC · January 14

Outstanding looking spread! Great pix too!

Griffin · January 14

I think it looks great. My wife likes brussel sprouts. I've never had them where I've liked them, but have been wanting to try again lately. Think we might try this out soon.

SmokeyPitt · January 14

That looks great! I love chicken over veggies. I too have found that cutting the taters a little smaller helps get them a little more done compared to the veggies. I guess you could also give the taters a little head start on the egg or even par-boil them.

R2Egg2Q · January 14

Griffin said:
I think it looks great. My wife likes brussel sprouts. I've never had them where I've liked them, but have been wanting to try again lately. Think we might try this out soon.

Thx Jason! I'm not the biggest brussel sprout fan either but I did eat these.

RAC · January 14

Great looking cook !

cscottrun · January 14

Question - what is the metal frame in the top photo with the handles? Is it for picking up the grate, the plate setter, or the drip pan?

Eggcelsior · January 14

Looks like an adjustable rig from ceramic grill store.

EDIT: Check that, it is a Woo

Mighty_Quinn · January 14

cscottrun said:

Question - what is the metal frame in the top photo with the handles? Is it for picking up the grate, the plate setter, or the drip pan?

probably woo or PSwoo...OP says he used platesetter and cant use Adjustable Rig with PS.

freduc2 · January 14

Great cook, that looks fantastic. Think I'll try that this week.

R2Egg2Q · January 14

cscottrun said:
Question - what is the metal frame in the top photo with the handles? Is it for picking up the grate, the plate setter, or the drip pan?

It is a PS Woo 2 which is great for handling a hot plate setter (and anything sitting on the plate setter or cooking grid).

NEWB_IN_NOLA · January 14

I did this last night with sweet potato chunks below two spatchcock chickens at 400 indirect. The sweet potatoes were really tasty, but I would prefer them to have crisper skin.

We too had brussel sprouts, but they were raw, shaved, drizzled with olive oil and lemon juice, salt, pepper and then topped with some microplaned aged gouda. I really dislike veggies, but to my surprise found that this salad is really quite tolerable. It has good texture and flavor. I would recommend trying it out sometime as a quick and easy side.

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