Binary Chef - Whole Roasted Chicken

September 3, 2009

I've wrestled with roasting whole chicken on the grill for some time now. Whole roasted chicken on the grill is my dad's go to. He puts it on, leaves it for an hour and goes for a walk with my mom, and comes back to poultry perfection. Meanwhile, if I put on a whole chicken and as much as turn my back on it, I end up with a charred mess. This weekend I decided I'd give it one more go, and for the first time I wasn't disappointed. This is a dish that's definitely going into my rotation.

Whole Roasted Chicken

Rinse and pat dry your chicken (about 3-4 pounds, obviously cooking time will be adjusted for a bigger or smaller bird). Rub down the chicken with olive oil, and be sure to get under the skin. Season liberally with your favorite spice mixture. There's nothing wrong with the simple salt and pepper. I used a play out of my dad's cookbook and used Herbes de Provence, plus fresh cracked pepper, kosher salt and a few cloves of chopped garlic under the skin and thrown in the cavity. My chicken came out perfect after 1 hour and 15 minutes over indirect heat at 425 degrees.

I know everyone will have their grills fired up for the long weekend, give this one a shot, and let us know how it goes.