How to Make a Roasted Chicken on the Grill

I try to keep a roast chicken on hand at all times.  Having a cooked chicken in the refrigerator means there is always a meal ready to go, no matter what.  It helps with weight management to have a protein on hand for a quick afternoon snack or to top a salad for lunch.  When I'm pressed for time I'll pick up a rotisserie chicken from my local grocery store, but I really prefer roasting my own chicken.  That way I know what ingredients have been used.  I know, I'm a bit of a control freak.

The heat of summer can challenge this strategy though.  Who wants to heat their kitchen up by roasting a chicken in the oven when the temperature is hovering around 90 degrees outside?  Not me.  One way to keep the heat outside is to roast the chicken on your gas grill.  Let's see how to do it, shall we?

Grilled Roast Chicken with Lemon and Rosemary

Lemon Rosemary Chicken Ingredients

• 1 4-5 pound whole chicken, washed and patted dry
• olive oil
• 1/2 lemon sliced thinly
• 3-4 sprigs fresh rosemary
• 2 teaspoons kosher salt
• 1 teaspoon ground black pepper

Directions
Preheat your gas grill.   Chop the leaves of one stalk of rosemary finely and mix it with the salt and pepper in a small bowl.  Set aside. 


I like to used a heavy pan for cooking on the grill. For the roast chicken I use a 13 x 9 inch enameled cast iron baking dish.  Place your chicken in the pan.  Pour a generous amount of olive oil over the chicken.  Using your hands rub the olive oil all over the chicken.  Slip your fingers under the skin on the breast and legs of the chicken.  Slip slices of lemon between the skin and the breast. 

Place Lemon Slices under the Skin

Rub some of the salt mixture inside the cavity of the chicken.  Pour the rest over the skin of the chicken rubbing it into the skin to distribute evenly.  Place the remaining stalks of rosemary inside the cavity of the chicken with a couple of slices of lemon.  Tie the legs together loosely with kitchen twine.

Tie the Legs

Take the chicken to your grill.  Depending on how your grill works, turn off one or two of the gas jets, leaving one or two of the outside jets going.  Place the pan in the center of the grill and put the lid down.  Check the progress periodically to baste the chicken with the pan juices or to tent the chicken with foil, if it is getting too brown.

Roast to 185 Degrees F

Check the chicken temperature with an instant read thermometer.  Remove the chicken from the grill when the internal temperature is 185 degrees F.  Cover with foil and let sit for 10 minutes before serving.  Cool completely before covering and placing in your refrigerator.

The Grilled Lemon Rosemary Roasted Chicken

Roasting a chicken on your gas grill is easy to to and it keeps your kitchen cool.  You'll notice a yummy smokiness to the flavor that you don't get in your oven.  The grill is a great option for flavor and ease during the summer.  Give it a try, won't you?

Click the link for the printable Grilled Roast Chicken with Lemon and Rosemary recipe.

Enjoy!

Donna