Roasting a perfect chicken is the ultimate test for any accomplished cook. Here, we make it easy for you but shhh… You don’t have to tell anyone.
- 1 lb. whole chicken (4-5 pounds)
- 1 clove garlic roughly chopped
- 1 shallot or small onion roughly chopped
- Herbs thyme, rosemary, tarragon
- sea or kosher-style salt
- freshly ground black pepper
- Remove chicken from wrapping or bag and rinse in tepid water. Pat dry inside and out with paper towels.
- Salt and pepper inside cavity, stuff the chopped onion or shallot and garlic and a tied bunch of herbs into the cavity as well.
- Truss the legs together with kitchen string (cotton, not nylon) and bend the wing tips under the breasts on either side.
- Salt and pepper skin of chicken.
- Set up the grill for indirect cooking and the temperature of the cooking chamber at a constant 375F degrees.
- Place back side down on grates away from direct heat, and over a drip pan.
- Close the lid and come back in 30 minutes.
- Check the chicken. There should be no flare-ups since there are no flames under the bird. Use a brush and quickly baste the bird with olive oil or spray with your favorite fruit juice such as apple, orange, lemonade, pineapple, etc.
- Close the lid and come back in 10 minutes.
- The chicken should be brown all over. Using an instant read thermometer check the internal temp of the breast or thigh for 165F degrees.
- Cover the chicken and let rest for at least 20 minutes. The internal temp should rise to about 170F degrees or higher in the thigh area to be done.