Recipe by 3KillerBs
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.
Top Review by Lavender Lynn
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.
- 2 (2721.55-3628.73 g) whole chickens
- 2 lemons
- 2 garlic cloves, peeled
- 7.39 ml dried rosemary (or to taste)
Directions See How It's Made
- Early in the day unwrap chickens, remove giblets, and singe any pinfeathers.
- Place the chickens into a roasting pan (an 11x13 baking pan works well), nested together in opposite directions.
- Cut the lemons in half. Squeeze the juice all over the chickens, reserving the empty shells as you finish with them.
- Put half a lemon into each chicken's cavity.
- 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.
- Sprinkle the chickens with the dried rosemary. Refrigerate several hours to let the flavors permeate the meat.
- Turn on the grill's two end burners leaving the center burner unlit. Set the chicken pan in the center and close the lid.
- Adjust the flame so that the thermometer on the lid reaches and holds about 325-350.
- 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.
- Roast another 30-45 minutes or until the chicken is just barely cooked. Timing may vary due to individual grills' characteristics.
- Let sit for 10-15 minutes before serving so that the juices can settle.
- This makes very good cold chicken for sandwiches or chicken salad so don't hesitate to make the second chicken.
- 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.
- While the chicken sits you might like to make Recipe #222171 and Recipe #231477 to complete the meal. :).