Grill-Roasted Chicken with Potatoes and Bell Peppers

Grill-Roasted Chicken with Potatoes and Bell Peppers

  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Servings: 8

Cooked on a grill using a vertical roaster, these chickens emerge moist and flavourful, with crisp, golden brown skin. Potatoes and bell peppers cook in the roaster’s base, so you’ve got a complete meal.


  • 2 Tbs. sweet paprika
  • 2 Tbs. dry mustard
  • 2 1/2 tsp. onion powder
  • 1 tsp. garlic powder
  • 1 1/2 Tbs. kosher salt, plus more, to taste
  • 3/4 tsp. freshly ground black pepper, plus more, to taste
  • 1/4 tsp. cayenne pepper
  • 2 chickens, each about 4 lb.
  • 3/4 cup beer, white wine, chicken stock or water
  • 2 lb. small red potatoes, quartered
  • 1/2 red bell pepper, seeded and cut into 1/2-inch dice
  • 1/2 green bell pepper, seeded and cut into 1/2-inch dice
  • 1/2 yellow bell pepper, seeded and cut into 1/2-inch dice


  • In a small bowl, stir together the paprika, mustard, onion powder, garlic powder, the 1 1/2 Tbs. salt, the 3/4 tsp. black pepper and the cayenne pepper. Rub the chickens all over with the spice mixture. Let stand at room temperature for 1 hour.
  • Prepare a grill for indirect grilling over medium-high heat.
  • Pour the beer into the roasting supports of a two-in-one vertical chicken roaster, dividing evenly. Place the chickens on the roasting supports, with the legs pointing down and the backs facing the center of the roaster, and tuck the wings behind the back.
  • In a bowl, toss together the potatoes, bell peppers and olive oil, and season with salt and black pepper. Transfer the vegetables to the base of the roaster.
  • Set the roaster on the grill, away from the heat, and cover the grill. Cook until the chicken skin is golden brown and an instant-read thermometer inserted into the thickest part of the thigh, away from the bone, registers 170°F, 1 to 1 1/4 hours. If your grill has a thermometer, maintain the internal temperature at about 375°F.
  • Transfer the chickens to a carving board, cover loosely with aluminum foil and let rest for 10 minutes. Transfer the potatoes and peppers to a platter. Carve the chickens, arrange on the platter and serve immediately. Serves 8.
  • Williams-Sonoma Kitchen