While I made this roasted chicken on the Big Green Egg, you can use a Weber charcoal grill, propane grill, or even an oven and get the same results.The process is simple, I cut up some potatoes, carrots, and onions and put them in my roasting pan. I then coated them in some olive oil. Then I sprinkled them with some Weber Seasoning and mixed them up to ensure even coverage of oil and seasoning. Then I took my chicken, which had already been rinsed off and patted dry with paper towels and had a decent amount of the same seasoning added to it, and I put it on my roasting rack in the roasting pan. I tied the legs and wings to hold them closer to the body. They seem to cook better that way, not overcooking if the are left to fall away from the body.
Once the internal temp hit 165 I pulled the pan from the Egg. I brought the pan inside and covered it in foil to let it rest for about 15 minutes. Resting gives it time for the temps to stabilize and lets the juices settle, so when you carve it the juice stays in the meat and does not run all over your cutting board.