- 2 small chickens, about 3 pounds each
- 2 tablespoons salt
- cracked black pepper to taste
- 3 bell peppers, a mix of colors is nice, cut into thin slices
- ½ pound red pearl onions, papery husks removed and cut in half
- ½ pound fingerling potatoes cut in half
- 1-2 tablespoons extra virgin olive oil
- ½ jar American Spoon Maple BBQ Grilling Sauce or your favorite American Spoon Grilling Sauce
- 2 tablespoons chopped parsley
- 1. Thoroughly rinse the chickens and pat very dry, inside and out. Season each chicken with a tablespoon of salt and a little cracked pepper, making sure to season the inside of the cavity as well. Truss the birds, tucking and tying their wing tips behind the shoulders, and tying the legs together at the ankles. Cover loosely with plastic wrap and refrigerate the birds overnight
- 2. Preheat the oven to 475 degrees. Place the vegetables in a shallow roasting pan and toss with a little olive oil and salt. Set the birds on top of the vegetables, breast-side-up, and roast for about 25-30 minutes, until the skin begins to blister. Reduce the oven temperature to 425 degrees and brush with the grilling sauce. Continue roasting for an additional 20 minutes, basting with the sauce every 5 minutes. Once the birds reach an internal temperature of 160, remove them from the oven and let rest for 10 minutes before carving. Sprinkle the chopped parsley over the roasted vegetables and serve.
- 3. Variation: This recipe can easily be made substituting either chicken breasts or chicken legs for the whole birds, just adjust the cooking time accordingly. Place the vegetables in your 475 degree oven and cook for about 15-20 minutes, then add either the breast or leg pieces and roast for about 25-30 minutes, brushing with the grilling sauce every 10 minutes.