Grill Roasted Chicken with Potato Fans
|Roasting chicken||6 Pound|
|Lemon||1 , halved|
|Ground pepper||To Taste|
|Olive oil/Vegetable oil||2 Tablespoon|
|Baking potatoes||2 Pound, peeled|
|Unsalted butter||3 Tablespoon, melted|
|Ground pepper||1⁄2 Teaspoon|
Prepare a fire for indirect-heat cooking in a covered grill .
Position the grill rack 4-6 inches (10-15 cm) above the fire.
To prepare the chicken, pat dry with paper towels.
Rub inside and outside the chicken with a cut side of the lemon.
Sprinkle inside and out with salt and pepper.
Tuck the herb sprigs inside the cavity.
Rub the skin with the oil.
Truss the chicken: Cross the drumsticks and, using kitchen string, tie the legs together, then tie the legs and wings close to the body.
To prepare the potatoes, slice each one crosswise at 1/4-inch (6-mm) intervals, cutting only three-fourths of the way through; the slices must remain attached.
In a large bowl, gently turn the potatoes in the butter.
Season with the salt and pepper.
Place the chicken breast-side down on the center of the rack.
Place the potatoes cut-side up alongside the bird.
Cover the grill and open the vents halfway.
After 30 minutes, turn the chicken breast-side up, and turn the potatoes cut-side down.
Cook the chicken until the juices run clear when the thigh joint is pierced, or until an instant-read thermometer inserted into the thickest part of the breast registers 170°F (77°C) or into the thickest part of the thigh registers 185°F (85°C), about 1 hour total.
The potatoes will be tender in about the same amount of time.
Transfer the chicken to a warmed platter and let rest for 10 minutes; keep the potatoes warm on the grill.
To serve, snip the strings and carve the chicken.
Arrange the potatoes alongside.