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Nutrition Facts

Serving Size 1 chickens 990g

Recipe makes 2 chickens)

Calories 1927
Calories from Fat 1258 (65%)
Amount Per Serving %DV
Total Fat 139.8g 215%
Saturated Fat 39.9g 199%
Monounsaturated Fat 58.4g
Polyunsaturated Fat 30.0g
Trans Fat 0.0g
Cholesterol 641mg 213%
Sodium 601mg 25%
Potassium 1899mg 54%
Total Carbohydrate 13.1g 4%
Dietary Fiber 5.5g 21%
Sugars 0.0g
Protein 152.2g 304%

how is this calculated?

Rosemary Lemon Twin Roast Chickens for the Grill

Recipe #299498 | 1¼ hours | 7 min prep | add private note
3KillerBs

By: 3KillerBs
Apr 19, 2008

I've been without an oven for a year and a half and I'm getting pretty good at roasting meats in the propane grill. Try something different for your next cookout or camping trip by roasting a pair of chickens this simple way. It takes less attention than grilling and you don't get any grease flares. This will work best on a grill that has 3 burners running front to back so that you can turn on the side burners and leave the center unlit. Note: Prep time does not include marinating time.

2 chickens (change servings and units)

Ingredients

Directions

  1. 1
    Early in the day unwrap chickens, remove giblets, and singe any pinfeathers.
  2. 2
    Place the chickens into a roasting pan (an 11x13 baking pan works well), nested together in opposite directions.
  3. 3
    Cut the lemons in half. Squeeze the juice all over the chickens, reserving the empty shells as you finish with them.
  4. 4
    Put half a lemon into each chicken's cavity.
  5. 5
    Twist each garlic clove a bit to crack it and release the flavor and put one into each chicken cavity. Put the other lemon halves into the cavities.
  6. 6
    Sprinkle the chickens with the dried rosemary. Refrigerate several hours to let the flavors permeate the meat.
  7. 7
    Turn on the grill's two end burners leaving the center burner unlit. Set the chicken pan in the center and close the lid.
  8. 8
    Adjust the flame so that the thermometer on the lid reaches and holds about 325-350.
  9. 9
    Let chickens cook for about about an hour, checking occasionally. Very carefully use a pair of tongs to lift each chicken and turn it around so that the legs that were toward the center are now towards the outside.
  10. 10
    Roast another 30-45 minutes or until the chicken is just barely cooked. Timing may vary due to individual grills' characteristics.
  11. 11
    Let sit for 10-15 minutes before serving so that the juices can settle.
  12. 12
    This makes very good cold chicken for sandwiches or chicken salad so don't hesitate to make the second chicken.
  13. 13
    Note: You could do this on a charcoal grill that has a lid but you will need a second grill to provide fresh coals and you will have to manage the coals carefully.
  14. 14
    While the chicken sits you might like to make Recipe #222171 and Recipe #231477 to complete the meal. :).

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Featured Reviews for This Recipe

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From: Chef floWer

On May 6, 2008

Yum! If only I had this recipe when I was renovating the kitchen for six months. Even in our cold raining weather I went outside and made this lovely recipe. I was very surprised how crisp the chicken skin turned out. I was worried about the pan burning on the bottom but it didn't as the tray was not directly under the burners. Hubby said the flavours are not intense but I enjoyed the subtle flavours and I liked the cooking technique. Thank you 3KillerBs

1 person found this review helpful

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