Rosemary Lemon Twin Roast Chickens for the Grill

Total Time
1hr 7mins
Prep 7 mins
Cook 1 hr

I've been without an oven for a year and a half and I'm getting pretty good at roasting meats in the propane grill. Try something different for your next cookout or camping trip by roasting a pair of chickens this simple way. It takes less attention than grilling and you don't get any grease flares. This will work best on a grill that has 3 burners running front to back so that you can turn on the side burners and leave the center unlit. Note: Prep time does not include marinating time.


  1. Early in the day unwrap chickens, remove giblets, and singe any pinfeathers.
  2. Place the chickens into a roasting pan (an 11x13 baking pan works well), nested together in opposite directions.
  3. Cut the lemons in half. Squeeze the juice all over the chickens, reserving the empty shells as you finish with them.
  4. Put half a lemon into each chicken's cavity.
  5. Twist each garlic clove a bit to crack it and release the flavor and put one into each chicken cavity. Put the other lemon halves into the cavities.
  6. Sprinkle the chickens with the dried rosemary. Refrigerate several hours to let the flavors permeate the meat.
  7. Turn on the grill's two end burners leaving the center burner unlit. Set the chicken pan in the center and close the lid.
  8. Adjust the flame so that the thermometer on the lid reaches and holds about 325-350.
  9. Let chickens cook for about about an hour, checking occasionally. Very carefully use a pair of tongs to lift each chicken and turn it around so that the legs that were toward the center are now towards the outside.
  10. Roast another 30-45 minutes or until the chicken is just barely cooked. Timing may vary due to individual grills' characteristics.
  11. Let sit for 10-15 minutes before serving so that the juices can settle.
  12. This makes very good cold chicken for sandwiches or chicken salad so don't hesitate to make the second chicken.
  13. Note: You could do this on a charcoal grill that has a lid but you will need a second grill to provide fresh coals and you will have to manage the coals carefully.
  14. While the chicken sits you might like to make Recipe #222171 and Recipe #231477 to complete the meal. :).
Most Helpful

Very Moist and flavorful. I used a lot more than 2 cloves of garlic and I put it under the skin and I added salt and pepper. I used rosemary on 1/2 my chicken and basil on the other half. I didn't think I liked rosemary very well before, but this was very good. The rosemary was not overwhelming. Really nice flavor blend. I used chicken thighs so was done a lot sooner than a whole chicken. Made for Summer Comfort Cafe.

Lavender Lynn July 31, 2009

Excellent dinner! I used one 4 1/2 lb chicken and cut it in half. I put the herbs and spices - I added S&P and thyme to rosemary, garlic about 4 cloves, and sliced lemon peel under the skin. I was able to lift the skin by the thigh and slid everthing down into the leg then the thigh itself. then lifted the breast skin from a small pocket along the backbone edge and did the same. Everything went into a Ziploc with the juice of 1 1/2 lemons for about 3 hours. I haven't done much indirect cooking on the gas grill before, but this worked great. It took about 80 minutes to reach 175 degrees, with the grill on medium. I basted some of the juice onto the chicken about and 30 minutes before the end - I wish I had thought to do it sooner . The rosemary and lemon taste was very distinct and we all really loved it! I served this with my Creamy Ceasar Salad and grilled garlic bread. Made for the Comfort Cafe July 09

momaphet July 29, 2009

Yum! If only I had this recipe when I was renovating the kitchen for six months. Even in our cold raining weather I went outside and made this lovely recipe. I was very surprised how crisp the chicken skin turned out. I was worried about the pan burning on the bottom but it didn't as the tray was not directly under the burners. Hubby said the flavours are not intense but I enjoyed the subtle flavours and I liked the cooking technique. Thank you 3KillerBs

Chef floWer May 06, 2008