One-Pan Grilled Chicken and Veggies
This One-Pan Grilled Chicken and Veggies recipe is a simple, hearty supper perfect for cool fall evenings. The chicken roasts beautifully while tender vegetables soak up every bit of savory flavor—leaving you with a wholesome, no-fuss meal that celebrates the best of the season.
Servings 6 people
Equipment
- Grill with lid
- Bundt pan
- Meat thermometer
Ingredients
- 4 Potatoes, cut into bite-sized pieces
- 2 Carrots, sliced
- 8 Brussels sprouts, halved
- Drizzle of oil
- 2 tbsp Garlic powder, divided
- 2 tbsp Onion powder, divided
- 2 tsp Salt, divided
- 1 4-5 pounds Whole chicken
- 1/2 stick Butter, softened
Instructions
- Preheat the grill to 350°F using indirect heat (turn on one side of the burners and leave the other off).
- In a large bowl, toss the potatoes, carrots, and Brussels sprouts with oil, 1 tablespoon garlic powder, 1 tablespoon onion powder, and 1 teaspoon salt. Set aside.
- Rub the whole chicken with softened butter, then season with the remaining garlic powder, onion powder, and salt.
- Lightly oil a Bundt pan. Place a layer of seasoned veggies in the bottom.
- Position the chicken upright over the Bundt pan’s center tube (the “chimney”), and fill the pan around it with the remaining vegetables.
- Place the Bundt pan on the grill over indirect heat. Cover and cook for about 1 hour and 30 minutes, or until the internal temperature of the chicken reaches 165°F.
- Carefully remove from grill, let rest for 10 minutes, then carve and serve with the roasted veggies.
Notes
- If you don’t have a grill, bake in the oven at 375°F for 1½ hours, or until fully cooked.
- Add fresh herbs like thyme, rosemary, or sage for more fall flavor.
- Use a cast iron Dutch oven as an alternative if you don’t have a Bundt pan.
- Drizzle with honey butter or pan juices before serving for extra richness.