Turn your gas grill into an ‘oven’ to grill-roast a delicious whole chicken. This recipe calls for a bird about 5 pounds; however, you can go smaller or larger and simply adjust the roasting time accordingly. The chicken is stuffed with and covered in citrus fruits and fresh garden herbs, for a bright, savory flavor throughout. A heavy cast-iron pan is an ideal roasting vessel, but any large grill-safe pan with sides will do. It’s also suggested to use twine to seal the legs after stuffing and a meat thermometer to ensure your chicken is fully cooked before carving and enjoying.
Makes: 1 whole roast chicken
- 1 whole chicken (about 5 lbs.)
- 4-5 citrus fruits, sliced in rounds and wedges
- Fresh herbs, sprigs and chopped
- ¼ cup olive oil
- ¼ stick butter
- Prepare your grill for indirect grilling at about 425 degrees - for instance on a 3-burner grill, turn the outside burners on, but leave the middle burner completely off.
- Remove any giblets from the chicken and pat dry; place in the center of a grill safe pan like cast iron.
- Stuff the chicken with sprigs of fresh herbs and citrus wedges, and then tie the legs together with twine.
- Make 4-5 small slits in the skin of the chicken, and then stuff with pats of butter.
- Rub the whole chicken in olive oil, and then season to your liking with salt, pepper and chopped herbs.
- Cover the chicken in citrus rounds, so the entire top is covered, securing into place with toothpicks.
- Place the skillet onto the indirect heat zone – over the burners that have been turned off.
- Roast at about 400 until internal temperature reaches 165 degrees when thermometer is inserted into the thigh. This will likely take an hour and a half to two hours, depending on the weight of your chicken. For a golden-brown roast, remove the citrus fruits carefully about 20 minutes before the bird is done and baste the bird in its juices about 2-3 times while finishing.
- Allow to rest 5-10 minutes before carving – enjoy