Steps:

1. Make the Garlic Herb Butter Place the frying pan or wok on the COBB and melt the butter, then add the garlic and parsley and warm for 1 to 2 minutes until fragrant without browning. Remove from heat.

2. Prepare the Chicken Pat the chicken dry thoroughly, then loosen the skin over the breasts and thighs. Spoon half of the garlic butter under the skin and pour the remaining butter over the top, then season with salt and pepper. Stuff the cavity with lemon halves and optional herbs.

3. Prepare the Vegetables Toss the potatoes and carrots with olive oil, salt, and pepper, then place the potatoes inside the COBB inner sleeve (under the Griddle+ )  OR you can place them to roast next to the chicken on the roast rack.

To prep the COBB for roasting, place the Griddle+ accessory down and then place the roast rack accessory into the holes on the edge of the Griddle+. Put the chicken on the roast rack and add the veggies / potatoes on the side next to the to the chicken to roast. 

4. Roast the Chicken Set the chicken on the rack breast side up and close the lid, then roast for 1 hour 20 minutes to 1 hour 40 minutes depending on size. Halfway through, gently stir the vegetables for even cooking, and continue until the chicken is done, which you can check when the juices run clear or the internal temperature reaches 75°C.

5. Rest & Serve Let the chicken rest for 10 minutes before carving, then serve it with the buttery potatoes and carrots from the base and spoon the extra juices over the top.

6. Tips for COBB Success The vegetables under the chicken become rich, buttery, and deeply flavored, so keep them chunky to help them hold their shape during the long cooking time. To crisp the skin further, leave the lid slightly ajar for the last 5 minutes.