Roasted Whole Chicken with Peach Chutney; Grilled Wild Mushroom and Vegetable Salad Recipe

Name: Roasted Whole Chicken with Peach Chutney; Grilled Wild Mushroom and Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Wash the chicken and pat dry.
2
Combine the seasonings and rub the chicken inside, outside and under the skin being careful not to break the skin.
3
Place the chicken on a skewer and place on a rotisserie over a hickory wood fire.
4
Turn on the motor and cook for 1 1/2 hours.
5
Place all of the ingredients in a heavy bottomed saucepan over medium heat and stir well to combine.
6
Bring to a boil, stirring, and simmer for 25 to30 minutes until the chutney begins to thicken slightly and is syrupy.
7
Remove the pan from the heat and let the chutney cool.
8
Blend tarragon, vinegar, oil, garlic, salt and pepper to make a marinade.
9
Toss the vegetables with the marinade and allow to sit for 1 hour.
10
Grill the portobellos for 10 minutes, and the other vegetables for 8 minutes, over medium heat, turning them once.
11
Place the grilled vegetables on a tray.
12
Place the roasted chicken over the vegetables and top with peach chutney.

689

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: 3 1/2 to 4 pound chicken, 1/2 teaspoon salt, 1/2 teaspoon brown sugar, Pinch black pepper, and more.

Yes, Roasted Whole Chicken with Peach Chutney; Grilled Wild Mushroom and Vegetable Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Whole Chicken with Peach Chutney; Grilled Wild Mushroom and Vegetable Salad

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