Directions:

Preheat grill to medium high.

Wash, rinse and dry the whole chicken.  Drizzle with olive oil and give it a good massage with the GLTS Northern Exposure Chicken Seasoning.

Toss the cubed potatoes and onions with olive oil and the same GLTS chicken seasoning.

Toss the cubed squashes with olive oil and sprinkle with kosher salt and Urban Accents Pepper (my favorite), set aside.

Place the chicken sitter in the tin pan and fill with beer (whatever you're drinking is fine).

Stand the chicken up on the sitter and fold the wings behind the chicken's back.

Sprinkle the potato and onion mixture around the chicken in the tin pan.

Place the whole pan right on the grill and close the lid - the whole roasting process is done with the grill top closed to create "oven like heat" to roast your bird and vegetables.  Roasting chickens vary by weight so use a therometer to gage your doneness, usually takes a good hour to hour and a 1/2 for most average chickens.  About 20 minutes into grilling, sprinkle the squash into the same roasting pan and stir the medley.  I will usually stir another time when there's about 20 minutes left of roasting so the pan juices season the vegetable medley.

When everything is done, remove the chicken to a welled cutting board and remove the chicken sitter from the roasting pan - any liquid in the roasting pan I drizzle over the vegetables.  Keep veggies warm on grill while you carve the chicken.  We usually serve right at the grill and will spoon a little of the liquid in the roasting pan over the carved chicken.  When we're done - the pan gets rinsed out and tossed in the recyle!!  Pretty easy clean-up!!  Enjoy.