During busy times, having some organization and planning can help us achieve our eating objectives more efficiently and effectively. Setting aside a small amount of time, maybe twice a week, to prepare foods can greatly impact our success. I have found that our most successful eating weeks involve prepping more time-consuming meals on Sundays and Tuesdays, when I have lighter days. This simplifies the rest of the week. For instance, I prepare foods like brown rice, roasted root vegetables, and a whole roasted chicken (which I cook on the grill to avoid heating up the house with the oven).
Ingredients:
Whole defrosted or fresh chicken
1/4 cup Extra Virgin Olive Oil (EVOO) (our pick) or Butter
Salt and Pepper ground to taste
Optional: dry or fresh herbs a little sprinkle to the interior adds flavor. Our favorite combination is garlic powder, sage and thyme with a pinch of Himalyan or celtic sea salt.
Directions:
Preheat the grill while you prep the chicken (5 min)
Prep the chicken by rinsing and patting dry. Coat with butter or EVOO. Sprinkle with salt and pepper on all sides. Sprinkle a little salt and pepper inside and add herbs at this time. I prep the chicken inside a large stock pot after patting dry, it keeps the oil and dry seasonings from going everywhere.
The chicken can be roasted directly on the grate but be prepared for drippings, extra smoke and potentially a little blaze. I use a 16” cast iron pan and preheat it with the grill. Then pop the prepped chicken into the preheated pan to begin roasting. This captures drippings and keeps the grill more tidy.
Adjust the temp to 350 degrees. Indirect heat is the best.
3 burner grill: turn off the center heat and center the chicken over it
2 burner grill, turn off one burner and adjust the chicken to that side of the grill. Rotate 180 degrees 20-30 min into roasting to even out the sides.
Roast with grill cover down. Double check your temp after 5 min to ensure you’ve hit your 350 degree target. Roasting time varies based on your ultimate cooking temp and the size of the chicken. Aim for 165 degrees internal temp.
This chicken will be juicy, golden brown and delicious. Enjoy!
Notes: The thermometer we love is the Classic Super-Fast® Thermapen®
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