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1
Preheat the oven to 400 degrees F and soak the Cocorico Roaster in cold water for 30 minutes.
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2
In a 2 quart saucepan, place the potatoes and enough water to cover them by 2 inches.
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3
Add 1 tablespoon of Gray salt and bring the water to a boil.
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4
Cook the potatoes for three or four minutes.
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5
Strain liquid and reserve the potatoes.
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6
Rinse the chicken inside-out and dry well.
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7
Coat inside and outside with half the olive oil.
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8
Season the chicken on the outside with 2 tablespoons of the seasoning salt.
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9
Place the rosemary sprigs and lemon inside the cavity of the chicken.
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10
Carefully place the chicken onto the Cocorico Roaster, legs facing up.
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11
Put the Cocorico in the center of the oven.
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12
Roast the chicken for 15 minutes.
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13
During this time, core the bell peppers and cut them into 1-inch wide lengths.
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14
Halve the onions.
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15
In a bowl toss the potatoes, bell peppers and onions with the remaining olive oil and seasoning salt.
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16
Place in the tray of the Cocorico.
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17
Reduce the heat to 375 degrees F and continue roasting, about 1 hour, until the juices run clear when the thigh is pierced with a skewer.
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18
Every 15 minutes, rotate the Cocorico by at least 1/4-turn.
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19
Remove from the oven and let rest for 15 minutes.
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20
Carefully remove the chicken from the Cocorico and carve into serving portions.
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21
Transfer to a platter and serve with the roasted vegetables.
