Grilled Chicken Bundt

Ingredients

• 4 potatoes
• 2 carrots
• 8 Brussel’s sprouts
• oil
• 2 tablespoons onion powder, divided

Directions

1. Heat the grill to 350 F with one burner off for indirect heat.

2. Cut potatoes, carrots and Brussels sprouts into bite-sized pieces. Drizzle with oil and mix in 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon salt and ½ teaspoon pepper; set aside.

3. Remove giblets from the chicken cavity. Pat the chicken dry.

4. Rub the outside of the chicken with softened butter, remaining garlic powder, remaining onion powder and remaining salt. Sprinkle the inside of the cavity generously with salt and pepper.

5. Place some veggies in bottom of bundt pan. Place chicken on top of chimney or tube of bundt pan. Fill pan with remaining veggies.

6. Place pan over indirect heat and grill 1 hour, 30 minutes, or until chicken reaches internal temperature of 165 F.

Oven Variation: Heat oven to 425 F. Cover the center cone of the bundt pan with thick foil and spray it with non-stick cooking spray. Place the bundt pan on a rimmed baking sheet and bake for approximately 1 hour, 15 minutes, or until chicken reaches internal temperature of 165 F. If the chicken is browning too quickly after 30 minutes, tent it with foil for the remaining cooking time.

Servings: 4-6
Recipes courtesy of “Cookin’ Savvy”