Instructions

• Pat the outer surface of the chicken dry with paper towels. In a small bowl combine 1 teaspoon salt, ½ teaspoon pepper, and ½ teaspoon of the thyme. Use that mixture to season the chicken outside and inside the cavity. Let the chicken stand at room temperature for 30 minutes before grilling.
• Prepare the grill for indirect cooking over medium-high heat (about 200ºC).
• Pour enough water into the center cup of the poultry roaster to fill it about one-quarter of the way (but no more). Place the chicken over the center cup so it sits firmly. Tuck the tips of the wings behind the chicken’s back.
• Place the bell peppers and zucchini in a large bowl. Drizzle with 2 tablespoons oil and season with ½ teaspoon salt, the remaining ½ teaspoon thyme, and ¼ teaspoon pepper. Toss to coat.
• Arrange the vegetables around the perimeter of the poultry roaster. Cook the vegetables with the chicken over indirect medium-high heat, with the lid closed, until an instant-read thermometer inserted into the thickest part of a thigh (not touching the bone) registers 70º to 74ºC, and the vegetables are tender, 1 to 1¼ hours.
  Arrange the vegetables around the perimeter of the poultry roaster. Cook the vegetables with the chicken over medium-high heat, with the lid closed, until an instant-read thermometer inserted into the thickest part of a thigh (not touching the bone) registers 70º to 74ºC, and the vegetables are tender, 1 to 1¼ hours.
• Wearing insulated barbecue mitts, remove the poultry roaster from the grill and transfer the chicken to a cutting board. Let rest for about 15 minutes (the internal temperature will rise a few degrees during this time).
• Carve the chicken into serving pieces and arrange on a serving platter. Spoon the vegetables around the chicken. Garnish with tarragon. Serve warm.

  Related Grill Skills

  Cutting Up a Whole Chicken