I am sure everyone has prepared or eaten a chicken cooked this way on the barbecue and this is a small variation of that, and just as delicious.

 

• 3 potatoes (yellow flesh)
• 1 fresh corn on the cob
• 1 yellow bell pepper
• 1 red bell pepper
• 1/2 zucchini
• 1/2 small yellow squash
• 3 carrots, peeled
• 4 oz. small onions
• 3 cloves of garlic
• 3 thyme sprigs
• 3 rosemary sprigs
• 1 lb. fresh peas in the pod
• 1 fresh chicken
• 1 bottle of Rickard’s Radler Grapefruit Beer
• 1/2 cup baby spinach, leaves torn in half
• olive oil

Peel the potatoes, cut into chunks and blanch them. Drain and set aside. Clean the corn and boil for approximately 10 minutes . Drain and slice into thick ‘wheels’. Set aside.

Halve the peppers, remove all the seeds and cut into broad strips. Cut the squash, zucchini and carrots in pieces. Peel the onions and garlic and chop coarsely. Finely chop the thyme and rosemary and then mix all the ingredients together. Sprinkle olive oil over and lightly salt and pepper to taste.

Remove the peas from the pods and set in a small bowl. Sprinkle the chicken with salt and pepper and rub all over with olive oil.

In a barbecue with a temperature of 350 degrees, open the beer up and pour a small layer of beer into the drip pan. Place the can in the beer can chicken rack and place the poor chicken on top. (such indignities bestowed on the chicken). Position the chicken in the pan and set the vegetable mixture around the chicken (except the peas) and roast for about 40 minutes. Mix the peas in now and cook about 5 minutes longer or until the temperature in the leg reaches 165 degrees. Carefully remove the pan with all the contents off the barbecue and tent with foil and set aside.

Take the chicken off the rack and cut off the breasts and legs. Spread the vegetables in a large bowl, place the chicken on top and garnish with a few spinach leaves.

Serve with a crisp salad, more chilled beer or wine and enjoy.