Grill Roasted Chicken

Grill Roasted Chicken

Grill Roasted Chicken


  • 1 - 4 to 5 lb. roasting chicken
  • 1 - large bunch of fresh rosemary
  • 3 - Tablespoons of olive oil
  • Kosher salt and freshly ground pepper to taste


  1. Remove the innards of the chicken and rinse and let it dry
  2. Cut out the chicken’s backbone with a sharp knife
  3. Place the chicken on a work surface and flatten it out using your body weight to compress the fatter pieces. The goal is to even the thickness of the chicken.
  4. Brush olive oil over the top side of the chicken and sprinkle liberally with Kosher salt and freshly ground black pepper.
  5. Preheat a gas grill on high for 15 minutes.
  6. Place a bed of rosemary on the middle of the grill
  7. Place the chicken on top of the rosemary skin side up
  8. Let the chicken roast for 1 hour at between 350 and 400 degrees
  9. Remove the chicken from the grill brushing off any pieces of rosemary that have stuck to the bottom
  10. Let the chicken rest for 15 minutes
  11. Cut into serving size chunks
  12. Serve

Edges of the chicken may look a little charred but don’t worry as the combination of a little char along with the rosemary essence is fantasti

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