The first of the seasons barbeque has to be something I’ve been craving since before this terrible winter started. I got out my applewood and soaked for 20 minutes in cold water. Lucky for me my Weber gas grill has a smoker, but you can just wrap the wood in aluminum foil and place on a covered grill.

1 Five pound chicken (free range, antibiotic free, for me)
Make the marinate…in a bowl add 1 tbl dijon mustard, 2 cloves crushed garlic, 2 tbls your best balsamic, 1 tablespoon apricot jam, squeeze of fresh orange juice…Mix together with some ev olive oil.

Make enough to marinate chicken and keep 1/2 for glazing as bird cooks.

Marinate the chicken overnight in this. Take out and sprinkle with some herbs du provence and a drizzle of evoo.

Add the wood to your grill and get it smoking, turn mine to medium high.
Put bird on a baking pan with parchmont paper

While the bird cooks make the vegs in separate pans on the grill, loaf pans work great. I roasted the peppers on the grill, till blackened, then took off let cool and cut into strips, roasted the beets and peeled after. All I did was put a little water in the bottom on the pans, and the veggies steam grilled and smoked on the covered grill. The artichokes I also made like the beets with a sprinkle of herbs du provence and a drizzle of evoo. Bird cooked in about 1 hour and 15 minutes. The last 1/2 hour I kept glazing till brown and crisp. The veggies I took off before that, the beets take the longest, the red peppers are done when blackened, and the artichoked steamed in like 10 minutes.