A One-Pan Solution Stuffed with Fall Flavor

After a long day of completing fall chores like raking leaves, trimming bushes or cleaning gutters, dinner may be the last thing on your mind. Take the hassle of cooking off your plate and let your grill do the work for you with this Grilled Chicken Bundt recipe, which combines the hearty fall flavors of veggies and chicken to rest and recharge after all that work.

Grilled Chicken Bundt

Recipe courtesy of “Cookin’ Savvy”

Servings: 4-6

Ingredients

• 4 potatoes
• 2 carrots
• 8 Brussel’s sprouts
• 2 tablespoons garlic powder, divided
• 2 tablespoons onion powder, divided
• 2 teaspoons salt, divided
• 1 whole chicken (4-5 pounds)
• 1/2 stick butter, softened
• Oil

Instructions

Heat grill to 350 F with one burner off for indirect heat.

Cut potatoes, carrots and Brussel’s sprouts into bite-sized pieces. Drizzle with oil and mix in 1 tablespoon garlic powder, 1 tablespoon onion powder and 1 teaspoon salt; set aside.

Rub chicken with softened butter, remaining garlic powder, remaining onion powder and remaining salt.

Place some veggies in bottom of bundt pan. Place chicken on top of chimney or tube of bundt pan. Fill pan with remaining veggies.

Place pan over indirect heat and grill 1 hour, 30 minutes, or until chicken reaches internal temperature of 165 F.

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