Roast Chicken with Salsa Verde

Preheat the grill for indirect heat at approx. 180–200 °C.

Crush the fennel seeds in a mortar and pestle, then mix with salt and pepper. Finely grate the lemon zest, pick the leaves from one sprig of the herb mix, and crush them. Stir in 2 tbsp olive oil and rub the mixture all over the chicken.

Fill the liquid reservoir in the center of the poultry roaster with the remaining herb mixture. Quarter the lemon, squeeze the juice into the reservoir, add 3 lemon wedges, and top up with 200 ml water or wine.

Place the chicken upright onto the roaster. Insert the remaining herbs and the last lemon wedge into the top cavity.

Wash the potatoes. Cut slices into each potato at approx. ½ cm intervals, without cutting all the way through.

Rub the potatoes with 1 tbsp olive oil, season with salt & pepper, and place them in the poultry basket.

Clean the carrots, mix with oil, salt, and pepper, and add them to the poultry basket.

Wash the squash, quarter lengthways, remove the seeds, and brush with oil, salt, and pepper.

Place the onions (unpeeled) into a small ovenproof dish. Trim the beetroot and add them to the dish. Place the dish on the grill and pour in a little water.

Place the chicken in the poultry roaster in the center of the grate. Grill the squash and beetroot in the indirect zone.

Grill for 1 hour 30 minutes until the chicken is golden brown and reaches a core temperature of 75 °C, and the vegetables are tender and lightly roasted – turn the vegetables occasionally and brush with oil.

Meanwhile, prepare the salsa verde: chop the mint and parsley. Add the garlic, capers, cornichons, anchovies, and walnuts, and chop finely.

Transfer to a bowl, add the mustard, 6 tbsp olive oil, and 4 tbsp red wine vinegar. Season to taste.

Remove the chicken from the grill. Squeeze the onions out of their skins and slice the beetroot. Carve the chicken and serve with the potatoes, vegetables, and salsa verde.