We love our Big Green Egg and be sure to check out our recipes! I was excited to use my Vertical Chicken Roaster and this recipe came to me as we just love rosemary, lemon and garlic. We hope you enjoy this recipe too!
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Heat your Big Green Egg for indirect cooking at 400 degrees F or 204 degrees C
Rinse your chicken with cold water then blot dry using paper towels. Place on a clean plate or work board. Drizzle with olive oil and rub around the entire chicken. Season generously with salt and pepper.
Peel all of the cloves of garlic. Thinly slice about 1/2 of the cloves. By using your fingers carefully open the skin and add the slices of garlic under the skin all around the chicken.
Take 2 stems of rosemary and slide over both breasts of the chicken. Take another 1 or 2 stems of rosemary and fold to fit in the cavity. Slice both lemons. Leave about 1 1/2 inch from one end of the lemon and press into the cavity on the rosemary leaving the open lemon on the outside (that will stay in place)
Using an aluminum pan or baking sheet to place the Vertical Chicken Roaster then insert the chicken. Press until lemon just starts to come down the cavity. Take the remaining lemons and garlic and place in your pan or baking sheet. Add in about 1 inch of water. Place pan on the Big Green Egg and roast until the skin becomes nice and crispy with a gold brown color. Baste every 30 minutes until the internal temperature is 165 Degrees F or 74 degrees C. Remove from roaster and set on a plate or board then cover with foil and let rest. Then carve and enjoy.
Mushroom and Rosemary Gravy
Ingredients
Directions