Instructions

1. Large chop the peppers, carrots, onion, and potatoes and fine mince the garlic.
2. Mix together half of the melted butter, half of the garlic, salt and pepper, and all of the vegetables, and toss into large mixing bowl until evenly coated.
3. Remove chicken from packaging and discard innards.
4. Rinse chicken with cool water, then pat dry.
5. Truss the chicken tightly with twine then season the entire chicken including the cavity with the Cajun seasoning.
6. If possible, you can even gently lift the skin of the chicken and apply some seasoning under that as well.
7. Skewer the chicken with the rotisserie rod, and secure with the rotisserie forks.
8. Now start preheating your rotisserie burner on medium to high heat for about 15 min and remove the grill grates.
9. Once preheated, pour vegetables in large roasting pan and place pan on the layer below where the grates were.
10. Attach the rotisserie rod to the motor and set to rotate at a medium pace.
11. Cook with grill lid down.
12. Heat the rest of butter and garlic in a sauce pan.
13. I used the handle end of a wooden spoon and tied thyme sprigs to that end, using this as a basting brush.
14. After the first 30 min of cooking, baste the chicken, and every 15 minutes after.
15. Rotate the roasting pan at the 45 minute mark for evenness of cooking.
16. For the last 20 minutes of cooking, turn on the lower burners of the grill to low to help finish cooking the vegetables.
17. With a meat probe, check the temperature of the chicken at the thickest part.
18. Once the temperature reaches 165°F, it is done.
19. Serve and enjoy!