Whole Roasted Chicken Recipe
A special thank you to our friends at Cobb America for sending one of their high quality stainless grills for us to test out this recipe in.
Chicken on the grill is such a delicious summer time meal. Cooking a whole chicken serves a larger group and keeps the meat very moist. Today, we prepared our whole chicken in a Cobb Grill. This grill is compact and the base of the unit remains cool, allowing you to do the cooking on any outdoor table. We chose a larger bird than the recipe called for (approx 6 lbs) which took longer than an hour to cook and did require more charcoal. We followed the recipe pretty closely, but eliminated the turning every 10 minutes step, as we were concerned about loosing heat when removing the lid. The chicken was extremely tender and flavorful. The skin did get brown, but not crisp. If you like crisp skin, we recommend removing chicken from the grill prior to reaching its ideal temperature (160 degrees) and placing the chicken in a 500-degree oven for 10 minutes. We always use a good digital thermometer to check the internal temperature of any meat. It takes the guesswork out of achieving the correct doneness.
- 1 whole chicken (1.4 kg/3 lbs)
- 50 ml Olive oil (1.7 oz)
- 15 ml salt (0.5 oz)
- 10 ml chicken spice (0.3oz)
- 1 lemon
- 4 sprigs Rosemary
- Ground pepper
- Clean the chicken
- Make a dressing with the juice of the lemon, olive oil, 2 sprigs chopped Rosemary and chicken spice.
- Rub dressing all over the chicken & sprinkle with ground pepper.
- Place the lemon in the carcass with 2 sprigs of Rosemary.
- Prepare the cobb grill with the roasting rack.
- Grill the chicken for 1 hour with the lid on or until chicken reaches
- Turn every 10 minutes.
- Cut up and serve.
Recipe provided by Cobb Grills
Recipe tips provided by Paul and Amy Gebhardt, Oneida Ltd.