Roasted rosemary chicken and vegetables with sage and onion stuffing

3 kg (6.6 lbs.) whole chicken
1 kg (2.2 lbs.) largely chopped seasonal vegetables appropriate for roasting such as potatoes, carrots, yams (sweet potato), Brussels’ sprouts, green beans, etc.
4 branches of fresh rosemary
Extra virgin olive oil
Spice mix: Equal parts: salt, paprika, black pepper, garlic powder, onion powder and cayenne

Preheat your Fornetto, conventional oven, kamado or smoker to 180℃
Rinse the chicken and pat dry.
In an oven-proof dish (or a cloche if you have one) place two branches of rosemary on either side of the base.
Stuff the chicken with the sage and onion stuffing (click here for recipe which is also on our website) and place on top of the rosemary.
Place the vegetables all around and partially under the chicken.
Drizzle the chicken and vegetables very sparingly with olive oil.
Sprinkle generously with the spice mix.
Cover and roast in the preheated oven for 1.5 hours. Uncover and continue roasting further for 30 minutes or until desired doneness.

Tip: Try using Fornetto smoking chips and smoking the chicken for the last half hour of roasting.

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