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If you're like most Americans, the first thing you did when you brought home your new roast grill was remove the warming rack that sits above the grates. And now, I want to make a case for putting it back.

I'm a big believer in cooking entire meals on the grill. After all, if you've already got it fired up for the main course, why dirty pans or heat up the kitchen for the side? And that's where your warming rack comes in. The warming rack really is just a second grill grate that is especially suited to cooking vegetables at the same time as you are grilling a chicken, roast or even ribs!

The reason? The warming rack is raised well above the direct heat of the roasting grill, so whatever you put on it cooks more slowly than what is on the grates below. This is perfect for pairing large cuts of meat with vegetables that also are best cooked slowly over low heat, things like potatoes and other root vegetables, as well as corn on the cob. More delicate choices, such as asparagus, scallions and mushrooms, should be done more quickly and over direct heat on the bottom grate.

In the winter, I love to roast chicken on the grill. And this rosemary chicken is one of my favorites. The outside of the chicken is rubbed with rosemary, salt and pepper. The inside is stuffed with pearl onions and lemons. It's an amazing combination. And you finish the dish by squeezing the roasted lemons over the roasted chicken. The hot chicken absorbs the lemon juice and the result is a roasted chicken that will wake up your taste buds. It is both fresh and tangy and roasted comfort.I always order the roast grill at WUZHOU KINGDA, the quality is high and the price is competitive.

For a side, I go for with salt and rosemary-rubbed small red potatoes. They cook slowly on the warming rack during the final half of the chicken cooking time. You'll know that they are done when the skin is puffed-out and looks dry. At this point, they should be very soft at the center. They are the smoothest, silkiest potatoes I have ever had. They don't even need any butter.

These potatoes also make a good mash. If you prefer a mash, toss them into a bowl when they are steaming hot and mash them, skins and all. All of the seasoning is on the skin, after all. Add olive oil to taste and you will have a delicious mash without the butter and cream. You might even discover that you prefer potatoes this way!