Herb-Roasted Chicken with Zucchini and Peppers | Poultry Recipes | Weber JP
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Cooking tools:
- Grill
- Poultry roaster
- Instant-read thermometer
- Carving knife
- Cutting board
- Serving platter
- Mixing bowl
- Measuring spoon
- Paper towel
- Oven mitt
Ingredients
- whole chicken, 1.8 to 2 kilograms, neck, giblets, and any excess fat removed
- Kosher salt
- Freshly ground black pepper
- dried thyme, divided
- medium red bell peppers, cut into 4-centimeter pieces
- medium zucchini, ends trimmed, halved lengthwise, and cut into 4-centimeter pieces
- Extra-virgin olive oil
- finely chopped fresh tarragon or Italian parsley leaves
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