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.