I bought a whole chicken from Dines Farms at the Tanger Outlets Farmer's Market in Deer Park. His meat is pasture raised, fresh and delicious. I decided to grill the chicken whole on the grill using just what I had in the fridge. I had some fresh dill and thyme left over from the week but you the best kind are fresh from the garden. I also had some Meyer Lemons but regular lemons can be used, if you have them. Garlic cloves, salt, pepper and olive oil were the last things I used to make a delicious and easy dinner. The technique here for the grill is called indirect cooking. If you have a gas grill, you put the burners on for half the grill and leave the other half without any burners on. If you have 4 burners, light the two outside burners. If you have 2 burners, light the just one. If you are using charcoal, place the coals to one side and leave the other side free of coals. Let the grill get hot and then place the chicken on the grill where the heat is NOT. Let the chicken sit there for 45 minutes to an hour and it is done. No need to turn it, move it, or do anything. Just make sure it is cooked. By placing the bird on the burners without the fire, you do not get flare ups and the chicken cooks like it is in the oven with the flavors of the grill.
Ingredients:
1 whole roasting chicken, organic preferred
5 stems fresh thyme
2 stems fresh dill
5 garlic cloves, whole but smashed
2 small lemons or one large lemon, sliced
Salt
Pepper
Olive oil
Here's how:
Start the grill by heating only half the grill using the indirect cooking method (described above).
Place the herbs, garlic, lemon, salt and pepper inside the cavity of the bird.
Salt and pepper the outside of the bird and drizzle olive oil on top. Use your hands to ensure the skin of the whole bird is covered.
Place the chicken on the grill where there is no heat under it.
Let it cook for 45 minutes to 1 hour, until the bird is cooked. USDA recommends 180 degree F but I cook it to 165 and let it rest for 10-15 minutes.
Remove the herbs, garlic and lemons from the cavity.
Carve the meat and eat.
Ingredients:
1 whole roasting chicken, organic preferred
5 stems fresh thyme
2 stems fresh dill
5 garlic cloves, whole but smashed
2 small lemons or one large lemon, sliced
Salt
Pepper
Olive oil
Here's how:
Start the grill by heating only half the grill using the indirect cooking method (described above).
Place the herbs, garlic, lemon, salt and pepper inside the cavity of the bird.
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| Lemon and garlic in |
 |
| Organic thyme |
 |
| Fresh Dill |
 |
| Dill and Thyme in the chicken |
Salt and pepper the outside of the bird and drizzle olive oil on top. Use your hands to ensure the skin of the whole bird is covered.
 |
| More lemons in at the end. Salt pepper and oil on the skin |
Place the chicken on the grill where there is no heat under it.
Let it cook for 45 minutes to 1 hour, until the bird is cooked. USDA recommends 180 degree F but I cook it to 165 and let it rest for 10-15 minutes.
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| Fresh off the grill |
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| Off the grill and resting |
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| Cavity empty |
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