Recipe courtesy of Jack McDavid
Total:
2 hr 40 min
Active:
1 hr 10 min
Yield:
4 servings
Level:
None

Ingredients

To prepare the chicken:
Peach Chutney:
Grilled Wild Mushroom and Vegetable Salad:

Directions

To prepare the chicken:

Wash the chicken and pat dry. Combine the seasonings and rub the chicken inside, outside and under the skin being careful not to break the skin. Place the chicken on a skewer and place on a rotisserie over a hickory wood fire. Turn on the motor and cook for 1 1/2 hours.;

Peach Chutney:

Place all of the ingredients in a heavy bottomed saucepan over medium heat and stir well to combine. Bring to a boil, stirring, and simmer for 25 to30 minutes until the chutney begins to thicken slightly and is syrupy. Remove the pan from the heat and let the chutney cool.;

Grilled Wild Mushroom and Vegetable Salad:

Blend tarragon, vinegar, oil, garlic, salt and pepper to make a marinade. Toss the vegetables with the marinade and allow to sit for 1 hour. Grill the portobellos for 10 minutes, and the other vegetables for 8 minutes, over medium heat, turning them once. Place the grilled vegetables on a tray. Place the roasted chicken over the vegetables and top with peach chutney.;

IDEAS YOU'LL LOVE

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Roast Chicken

Recipe courtesy of Ree Drummond

Herb-Roasted Chicken with Root Vegetables

Recipe courtesy of Eddie Jackson

Lemon and Garlic Roast Chicken

Recipe courtesy of Ina Garten

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Chicken Pot Pie

Recipe courtesy of Ree Drummond

Chicken Piccata

Recipe courtesy of Kaiser Grille

Roasted Chicken White Chili

Recipe courtesy of Damaris Phillips

Chicken and Mushrooms with Rigatoni

Recipe courtesy of Rachael Ray

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking