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Grill Roasted Chicken With Potato Fans

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Ingredients
  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
  Salt 1 Teaspoon
  Ground pepper 1⁄2 Teaspoon
  Salt To Taste
Directions

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.
Set aside.
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.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
American
Course: 
Main Dish
Method: 
Grilling
Ingredient: 
Chicken

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