Ingredients

• 3 1/2 to 4 pound chicken
• 1/2 teaspoon salt
• 1/2 teaspoon brown sugar
• Pinch black pepper
• 1/2 teaspoon poultry seasoning
• 1/2 teaspoon chipotle powder
• 2 cups firm peaches, peeled
• 1/2 cup sweet onion, minced
• 1 tablespoon ginger, peeled and minced
• 1/2 cup red pepper, diced
• 1/2 cup light brown sugar
• 2 tablespoons cider vinegar
• 1 teaspoon rosemary, minced
• 1 teaspoon curly parsley, minced
• 1/2 teaspoon jalapeno, minced
• 2 plum tomatoes, halved
• 4 shiitake mushrooms, stems removed
• 2 portobello mushrooms, stems removed
• 2 ears corn, halved
• 8 asparagus spears, trimmed
• 1 red pepper, halved and seeded
• 1 yellow pepper, halved and seeded
• 1/4 teaspoon tarragon
• 1/4 cup apple cider vinegar
• 1/2 cup olive oil, extra virgin
• 1 tablespoon garlic, minced
• Salt and pepper

Browse by ingredient

Instructions

1. Wash the chicken and pat dry. Combine the seasonings and rub the chicken inside, outside and under the skin being careful not to break the skin. Place the chicken on a skewer and place on a rotisserie over a hickory wood fire. Turn on the motor and cook for 1 1/2 hours.;
2. Place all of the ingredients in a heavy bottomed saucepan over medium heat and stir well to combine. Bring to a boil, stirring, and simmer for 25 to30 minutes until the chutney begins to thicken slightly and is syrupy. Remove the pan from the heat and let the chutney cool.;
3. Blend tarragon, vinegar, oil, garlic, salt and pepper to make a marinade. Toss the vegetables with the marinade and allow to sit for 1 hour. Grill the portobellos for 10 minutes, and the other vegetables for 8 minutes, over medium heat, turning them once. Place the grilled vegetables on a tray. Place the roasted chicken over the vegetables and top with peach chutney.;