This one pot dish is delicious and simple!
Set the EGG for indirect cooking with the convEGGtor at 350°F/176°C. Do not put the grill grate back on. The roasting pan will sit on the convEGGtor.
Chop your vegetables in a coarse chop. Place them into the roasting pan. Drizzle some extra virgin olive oil over them and add your seasoning. Toss them to make sure they are covered with both the oil and the seasoning. Spread the veggies out evenly in the roasting pan. Add the chicken broth to the bottom of the roasting pan.
Rinse your chicken under cold water. Pat your chicken dry with paper towels and trim any unwanted excess skin. Drizzle your chicken with extra virgin olive oil and rub into all of the crevices. Be sure to coat the cavity of the chicken. Apply a liberal amount of your preferred seasoning over the chicken. Rub to ensure an even coating. Remember to season the cavity of the bird. Set the chicken directly on top of the vegetables.
Place the roasting pan directly onto the convEGGtor without the roaster pan lid. Monitor the internal temp of your chicken. You want the thigh and the leg to reach an internal temp of 165°F/73°C and the vegetables should be fork tender. The drippings from the chicken will flavor the veggies nicely. Approximate cook time is 1-1/2 hours.
Allow to cool for 5-10 minutes.
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