Yield: 4-6
Rusty Bowers
Chef
00:15
Prep
01:00
Cook
01:15
Total Time
Ingredients & Directions
Directions
Vertically Roasted Chicken on the Grill
1 whole
Salt and pepper, to taste.
2
Lemons, halved
Handful of assorted herbs like sage, parsley, thyme, tarragon and rosemary
1 head
Garlic, halved
1
Tomato, quartered
- Preheat grill to 350°F set up with an indirect heat zone.
- Remove giblet pack from chicken and pat skin dry with a paper towel.
- Season the chicken inside and out with salt and pepper and stuff the cavity with some of the herbs and lemon halves.
- Twist the wings to pin them behind the back of the chicken.
- Place on the vertical roasting pan and cook until the thickest part of the breast reads an internal temperature of 165°F on an instant read thermometer. (Approximately 1 hour)
- Allow the chicken to rest for 15 minutes before serving.
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Vertically Roasted Chicken on the Grill
Rusty Bowers
Chef
Yield: 4-6
00:15
Prep
01:00
Cook
01:15 Total Time
Ingredients
Directions
Vertically Roasted Chicken on the Grill
1 whole
Salt and pepper, to taste.
2
Lemons, halved
Handful of assorted herbs like sage, parsley, thyme, tarragon and rosemary
1 head
Garlic, halved
1
Tomato, quartered
- Preheat grill to 350°F set up with an indirect heat zone.
- Remove giblet pack from chicken and pat skin dry with a paper towel.
- Season the chicken inside and out with salt and pepper and stuff the cavity with some of the herbs and lemon halves.
- Twist the wings to pin them behind the back of the chicken.
- Place on the vertical roasting pan and cook until the thickest part of the breast reads an internal temperature of 165°F on an instant read thermometer. (Approximately 1 hour)
- Allow the chicken to rest for 15 minutes before serving.
