Roast Chicken
I was tired of eating dried out rotisserie chicken from the grocery store, plus I wanted a crispy skin. I just started using kamado insulated cooker and it was the perfect set up for making whole roasted chicken.
Open in Cookpad AppCooking Instructions
- 1
Combine and completely mix the spice rub ingredients in a small bowl to form a liquid paste.
- 2
Rinse chicken with cold water. Thoroughly dry the chicken inside and out.
- 3
Rub the the spice paste on the outside of the chicken, ensure the bird is evenly coated.
- 4
Sprinkle a generous amount of kosher salt on the outside of the chicken.
- 5
Stuff the cavity of the chicken with one whole lemon cut in half and three to five whole peeled garlic cloves.
- 6
Truss the the bird with butcher's twine.
- 7
Roast the chicken in a preheated grill between 400?F and 450?F for 40 minutes. To add a smoky flavor, add a few chunks of hardwood (such as oak or hickory) to you charcoal just prior to putting the chicken on.
- 8
After 40 minutes, lower the heat to approximately 300?F. Roast for an addition 15 to 20 minutes, until the juices run clear from the inner thigh.
- 9
Once fully cooked, pull the chicken from the grill and let rest for 10 minutes.
- 10
Carve, serve, and enjoy.
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