Image of Hickory Grilled 1/2 Roast Chicken with a Smoky Ratatouille

Hickory Grilled 1/2 Roast Chicken with a Smoky Ratatouille

Image of Hickory Grilled 1/2 Roast Chicken with a Smoky Ratatouille
  • A delicious recipe that also makes a great centerpiece.


  • 4 ½ chickens


  • 1 ¼ c. olive oil
  • 13 c. Wright’s Hickory Seasoning
  • ½ c. Regina White Wine Vinegar
  • 2 tbsp. fresh thyme, chopped
  • ½ c. fresh basil, chopped
  • 2 tbsp. oregano, dried
  • 1 medium red onion, chopped
  • 4 cloves garlic
  • 1 tbsp. Kosher salt
  • 2tsp. black pepper


  • 1 ½ c. zucchini, deseeded and sliced
  • 1 ½ c. yellow squash, deseeded and sliced
  • 1 ½ eggplant, skin-on and cubed
  • 1 c. red onion, medium diced
  • 1 c. bell pepper, medium diced
  • 4 cloves garlic, sliced
  • 6 plum tomatoes, deseeded and medium-diced
  • 2 tbsp. Wright’s Hickory Seasoning
  • 3 tbsp. extra virgin olive oil
  • 2 tbsp. basil, fresh, chiffonade
  • 2 tsp. thyme leaves, chopped
  • Salt and pepper



  1. In a food blender or a food processor add all ingredients except olive oil. While blending slowly drizzle in olive oil until all incorporated.
  2. Completely cover chicken in marinade (reserve 1/4 cup marinade for service) and let marinade for at least 4 hours or overnight.
  3. Grill Chicken skin side down for 3-5 minutes until nicely browned, flip and grill for an additional 3 – 5 minutes. Place on a rack and roast for 15 minutes or an internal temp of 165*.


  1. In a large sauté pan add olive oil and sauté garlic, onions, and peppers.
  2. Next, add zucchini, yellow squash, and eggplant and continue to sauté until veggies start to soften.
  3. Add tomatoes and Wright’s Hickory Seasoning and allow to cook until tomatoes start to breakdown.
  4. Finish with basil, thyme, and adjust seasoning.


Split chicken at leg joint and perch breast atop of leg and thigh and spoon ratatouille over center. Drizzle approx 1 tablespoon of marinade over chicken before serving.