August is hot in N. Dakota and I sure don’t want to turn the oven on. I’m loving trying new roasting/baking techniques on my little (I mean little) grill – one continuous burner, which makes grilling and barbecuing very difficult. With no way to have indirect heat, I had to be inventive.
Before we left Port Angeles I bought fire bricks to use on the grill to raise whatever I’m cooking. I wanted roasted chicken to use for a number of dishes in the next few days, so here’s an easy way to do this on a grill – on the road or at home.
Cut the backbone from the chicken; turn over and smash the breastbone so it will lay flat. Turn breast side down again and rub with olive oil and sprinkle with seasoning of your choice (I have a house seasoning I use for almost everything – 2 parts Kosher salt to 1 part each: white pepper & granulated garlic.)Turn chicken back over breast up and repeat seasoning under the skin and the outside.
Place the chicken on a roasting pan that will fit inside your grill with the lid closed, on top of the fire bricks.
Close lid and roast until desired temperature is reached (165°F for white meat/175°F for thigh meat) My grill was a constant 400°F and the chicken, which weighed 5 lbs. was done after 1 hour 25 minutes.
I keep all the chicken jus goodness to flavor rice, couscous, or any grains I’m cooking.