In a gallon-size ziplock bag, mix together ½ cup of Greek yogurt with 1 tablespoon Tandoori seasoning. Rinse and pat dry the chicken (make sure to remove the kidneys and liver). Place the chicken in the bag. Close it tight and massage the marinade around the chicken. Once the chicken is covered in the marinade, place the bag in the refrigerator and refrigerate for at least 4 hours and no longer than 24 hours.

Add the STOK Chicken Roaster Grilling Insert System to your STOK grill. Preheat the grill on high heat (with all four burners on high). While the grill pre-heats, rinse the fingerling potatoes and tri-color carrots. Add the grape seed oil, salt, and 1 tablespoon of the tandoori seasoning. Mix well and set to the side.

Bring the chicken out of the refrigerator. Open a can of light beer, (drink) or dispose of half the liquid in the can, and place on a large baking sheet or glass dish. Then carefully place chicken on top of the beer can. Sprinkle 1 additional tablespoon of tandoori glory seasoning all over the chicken. This will help in transferring on to the the STOK Chicken Roaster Grilling Insert System.

Spray the STOK Chicken Roaster Grilling Insert System with coconut oil spray. Carefully place the whole chicken with beer can on the STOK Chicken Roaster Grilling Insert System. Scatter the potatoes and carrots on the bottom of the insert. Reduce heat to low and cook for 1.5 hours until internal temperature taken via the thigh is 165 degrees Fahrenheit. *Make sure you turn the vegetables every 30 minutes, and carefully try to rotate the chicken using tongs to prevent one side from burning/over cooking.

Once the chicken is done, using oven mits and tongs carefully remove the chicken and beer can. The beer can will most likely be stuck to the chicken, be very careful to not spill the beer it is extremely hot! Cut the chicken into 6 pieces and serve with the grilled potatoes and carrots. Top with a dollop of Greek yogurt. Enjoy immediately.