On that same trip to the south of France, we were introduced to the French market chicken truck.  These are food trucks with several layers of spits on the exterior, whole chickens turn, slowly roast and their juices and fat drip into a moat full of potatoes, onions and carrots.  I know… brilliant, right!!   I’ve done my best to recreate this on the grill at the lake.  I slow roast chickens in a low-rise foil pan (I do up to four at once, depending on the size of the crowd).

Once the chickens are cooked, I remove the birds and set aside to rest, I add cubed potatoes, carrots and onion to the pan with the drippings and then roast on high heat until the potatoes are cooked and nicely browned.