Nothing says “summer’s here”, like a perfect Canada Day weekend. Ours included a picnic and water sports with friends, keeping warm around a fire in the cool evening air, grilled burgers with cousins, a community celebration in the park, this amazing roasted chicken and veggie meal, and yes, ice cream for our little guy.
Yes, my friends, summer is here, and we’re loving every minute of it.
Today we bring you an easy-to-make meal where the protein and veggies all cooked up together, in harmony.
Presenting roasted chicken and veggies; unforgettably tender, juicy, and oh so flavourful. Oh, and the fact that it was so simple just made it all that much nicer. It’s like a one-pot-wonder meal, in our Broil King BBQ.
But first, let’s talk about that picnic, shall we.
It started with finding a perfect little spot at the park – just far enough from and close enough to the busy beach area. The kids tossed the frisbee and kicked the soccer ball around while the guys fired up the grills (tradition) and the ladies got caught up (tradition) while noshing on cucumbers and hummus.
We shared a variety of meats, salads, cold pasta dishes and veggies. I love that part. We also always overdo it. Though we were about 12 people, you’d think we were feeding twice as many. It’s all good – the leftovers become our second meal later in the evening.
After a delicious and filling lunch, it was down to the water for water sports. Nelson and our little guy played in the water by the swim area while a bunch of others rented paddle boards, kayaks and canoes.
Can I just say how much I enjoyed kayaking on the calm waters of that lake. Water brings such calm and peace to my soul. The sunshine, the exercise that didn’t feel like work, being out on the water surrounded by rock cliffs and trees… ahhhh… perfection.
Listen, I work hard and my family will tell you I work far too much…and maybe they’re right, but I know that for myself, moments like this and being with my family and friends, these moments rejuvenate me.
We went back to our friends’ place after the picnic. We sat on their patio, talked some more and ate our picnic leftovers while a beautiful fire burned brightly in their outdoor fireplace—keeping us warm in the cool air of the night. Ahhh… yes, that’s the perfect close to a perfect day.
Yes, Nelson loves being by/on the water too and sitting around a roaring fire, but he also finds happiness cooking for family and friends. It’s not that way for me, but for Nelson, there’s pleasure in cooking, creating new recipes, and sharing meals.
He also loves BBQ. Nelson uses our Broil-King all year long – but there’s nothing better than summer-time grilling and roasting. There’s something in the air. The scent obviously—but something more—like a thing I just read about called forest-bathing. Is there such a thing as grill-bathing? Maybe it’s a thing. Maybe it ought to be 😉
Look at Nelson proudly holding that tray of goodness – straight off the BBQ. The right tools certainly help get the job done easily. It’s beautiful to see roasted chicken and veggies getting along so well in an enclosed space.
Aside from the vegetable cut-ups and seasoning the chicken, the rest of the work was done by the BBQ. Main and sides – healthy – and delicious – and cooked together outside. It kept my kitchen clean and didn’t heat up the house on a hot day. Even I can see the appeal in that for a home cook.
Summers are short here, and pretty soon we’ll be complaining that it’s too hot to be outside—followed shortly thereafter by complaints that it’s cold, so our window of opportunity on perfect weather is brief.
Get outside. Breathe. Play in the water. Toss a ball around. Grill something delicious and share it with friends. We’ll keep doing it here, and we’ll keep trying to inspire you to eat well, friends!
BBQ roasted chicken on vegetables
- 1 sweet potato chopped in bite-sized pieces
- 1 orange bell pepper chopped in bite-sized pieces
- 1 red bell pepper chopped in bite-sized pieces
- 1 green bell pepper chopped in bite-sized pieces
- 1 red onion chopped in small pieces
- 6 mild shishoto peppers or any other favourite small hot or sweet peppers
- 2 cups cherry tomatoes
- 3 cups crimini mushrooms cut in half
- 1 zucchini cubed
- 2 tsp kosher salt
- 1 tsp black pepper
- 1/4 cup olive oil
- 1 whole chicken about 1.6 kg or 3.5 lbs
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 2 tsp garlic powder
- 1 tsp chili powder
- 1 tsp paprika
- 1 tbsp unsalted butter room temperature
- 1 lime cut in wedges
- Vegetable oil for brushing/greasing the grill
- Preheat the BBQ to 425 ºF.
- Line the bottom of the roasting pan with aluminum foil.
- Toss the veggie ingredients in a large bowl to coat well.
- Pour the veggies into the roasting pan.
- In a small bowl, mix together the salt, black pepper, garlic powder, chilli powder and paprika. Set aside.
- Rub the butter over the chicken skin. Make sure to coat all the crevices.
- Sprinkle the spice mix evenly inside and outside the entire chicken.
- Insert the lime wedges inside the chicken.
- Place the chicken on the veggies.
- Open the BBQ lid and brush the grates with the vegetable oil. Note: we pour some oil over a scrunched paper towel and grip the paper towel with tongs to brush the grates.
- Place the roasting pan in the BBQ on the centre grates and shut the lid.
- Reduce the heat on the centre burners (under the roasting pan and increase the end burners.
- Maintain the temperature between 400 ºF and 450 ºF and cook for about 1 hour or until the internal temperature of the chicken is 165 ºMake sure to check the temperature through the thigh.
- Once the chicken is cooked, tent aluminum foil over the pan and let rest for about 10 minutes.
- Cut the chicken into quarters and serve with the roasted veggies and other favourite sides.