Grill Roasted Whole Chicken | with Vegetables
So you want a whole roasted chicken in the middle of summer and you don’t want to use the oven. Then this perfectly grill roasted whole chicken is a must add to your summer dinner or lunch. The great thing about this dish – it’s a one pan chicken and vegetables meal. The flavors are simply beautiful and the chicken is truly juicy and tender. This chicken does not require any lengthy marinating time; seasoned with a wet paste made with fresh garlic, fresh tarragon (this is a must, try not to use the dried one) and just sweet paprika, sea salt and freshly ground black pepper round off the tantalizing taste.
For the vegetables, sweet potatoes works perfectly when combined with the red onions and grape tomatoes. The chicken is placed on top of the veggies so that all the natural juices and gravy just rains down with deliciousness – and the aroma will have your palate singing well before the dish is fully cooked. I hope you will try this recipe and enjoy it as mush as we do. Happy Cooking!
Try These Favorite Grilled Recipes:
Spinach | How to Grill Spinach
Grilled Sesame Soy Sauce Chicken Patties | Burgers
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Grill Roasted Whole Chicken | How to roast a whole chicken on the grill with vegetables
One of the most beautiful ways to roast a whole chicken for a super moist and tender meat. It's perfect for lunch or dinner and leftovers are perfect for salads.
Ingredients
- 4 1/2 pounds whole chicken (I used an organic chicken and this recipe can use up to a 5/12 pounds chciken)
FOR THE VEGETABLES:
- 2 medium sweet potatoes peeled and cut into 1/2 to 3/4 inch circles.
- 2 small red onions peeled and cut into 2 to 3 circles.
- 2 cups grape tomatoes or cherry tomatoes
- pinch of salt and freshly ground black pepper
- 1 1/2 tablespoons extra virgin olive oil (can use up to 2 tablespoons)
FOR THE MARINADE PASTE:
- 12 cloves garlic pressed in a garlic press and I used medium size garlic
- 1 tablespoon fresh tarragon finely chopped
- 4 teaspoons sea salt or kosher (adjust for your diet)
- 2 teaspoons sweet paprika (may substitute smoked paprika)
- 2 teaspoons freshly ground black pepper
- 2 tablespoons extra virgin olive oil
Instructions
PREHEAT THE GRILL 450F TO 500F DEGREES. ONCE THE GRILL IS PREHEATED TURN OFF THE HEAT FROM A SECTION OF THE GRILL TO USE FOR INDIRECT GRILLING.
Let's Make the Marinade Paste:
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Combine the marinade ingredients – garlic, tarragon, salt, freshly ground black pepper, paprika and olive oil. Mix thoroughly to form a loose paste.
Let's Season the Vegetables:
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Add the sweet potatoes, onions and tomatoes to a large enough alumnum for pan (or a grill safe baking pan).
Optional: Seperate the onion rings.
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Season with the pinch of salt, black pepper and 2 teaspoons of the marinade paste. Drizzle in the olive oil. Mix to coat the veggies.
Let's Season the Chicken:
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Add the whole chicken on top of the bed of vegetables.
Optional: Rinse chicken if preferred and pat dry with paper towels.
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Use a small spoon to gently open up the breast skin to allow for seasoning bewteen the skin and breast meat.
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Use all of the seasoning paste to season the chicken all over, including in the cavity and under the breast skin.
It's Time to Roast the Chicken on the grill using indirect heat:
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Place the pan with the vegetables and chicken over indirect heat. Cover the grill and roast for 30 to 40 minutes.
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30 to 40 minutes later, rotate the pan so that the part of the chicken that is towards the front of the grill is now turned towards the back of the grill. Cover the grill and continue cooking for 20 to 30 minutes until the chicken is golden brown.
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20 to 30 minutes later, cover the chicken with aluminum foil. Close the grill and continue roasting for 20 to 30 minutes.
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Remove the pan from the grill. Test the internal temperature if preferred. The vegetables will be tender (but not mushy). Use a spoon to pour some of the beautiful and tasty broth over the chicken.
Note: I like to cook the chicken until the internal temperature reaches from 175F and up to 185F degrees.
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Cover the chicken with the aluminum foil and allow to rest anywhere from 15 to 30 minutes before cutting it up.
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Cut the chicken into your desired serving portions and serve with the vegetables and the pan gravy. Enjoy!
Recipe Notes
Tutorial Video Available: Grill Roasted Whole Chicken | How to roast a whole chicken on the grill
Nutritional information will vary depending on serving size.
Fresh Tarragon is best for the recipe. If you can’t find it in your local supermarket or green market you can substitute fresh oregano.
Love roasted chicken and you paired it with some great vegetables.
Thanks very much. It’s very delicious 🤤 Be well.
Looks delicious and I can’t wait to try your recipe. Thanks for the great post. Theresa
Thanks a lot Theresa. It is delicious and I hope you love it. Be well.