Wash and cut up the vegetables and place in 4 qt mixing bowl or large Ziploc bag with the lemon pepper and 1/2 cup dressing. Stir or shake to coat and pour out onto aluminum foil. Tightly wrap with the foil and set aside.
Wash and dry the chicken. Put the cut up orange, garlic and rosemary inside the cavity and place the chicken in the bowl or bag. Add in more salad dressing to completely coat the chicken. You may add more garlic powder and lemon pepper if you wish.
Place the chicken on the BBQ grill and cook at a medium temperature for 20 minutes. Add the bag of vegetables and cook for another 20-25 minutes, or until juices run clear from a cut or puncture with a fork. Remove the chicken and vegetables from the grill. Let the chicken sit for 5 minutes or so to set the juices.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.