3 Reviews of Rosemary Lemon Twin Roast Chickens for the Grill

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

From: momaphet

On Jul 29, 2009

Excellent dinner! I used one 4 1/2 lb chicken and cut it in half. I put the herbs and spices - I added S&P and thyme to rosemary, garlic about 4 cloves, and sliced lemon peel under the skin. I was able to lift the skin by the thigh and slid everthing down into the leg then the thigh itself. then lifted the breast skin from a small pocket along the backbone edge and did the same. Everything went into a Ziploc with the juice of 1 1/2 lemons for about 3 hours. I haven't done much indirect cooking on the gas grill before, but this worked great. It took about 80 minutes to reach 175 degrees, with the grill on medium. I basted some of the juice onto the chicken about and 30 minutes before the end - I wish I had thought to do it sooner . The rosemary and lemon taste was very distinct and we all really loved it! I served this with my Creamy Ceasar Salad and grilled garlic bread. Made for the Comfort Cafe July 09

From: Lavender Lynn

On Jul 31, 2009

Very Moist and flavorful. I used a lot more than 2 cloves of garlic and I put it under the skin and I added salt and pepper. I used rosemary on 1/2 my chicken and basil on the other half. I didn't think I liked rosemary very well before, but this was very good. The rosemary was not overwhelming. Really nice flavor blend. I used chicken thighs so was done a lot sooner than a whole chicken. Made for Summer Comfort Cafe.