Bruce's Blog

a handful of dimes and a jukebox

I love roasted chicken!  I think it’s one of the easiest things in the world to cook, and it’s one of my ultimate comfort foods.  I often hear people saying how difficult it is to roast a chicken, to get the dark meat done before the white meat dries out.  I don’t know, it never seems to happen to me, even when I change the size of the bird, or the temperature or cooking time.  Sometimes I experiment with a higher temp for a shorter time to get a crisper skin.

We’re having a very hot weekend in LA, so I decided to roast the chicken on the grill.  This is a bit trickier, because it’s more difficult to control the heat (especially since I use charcoal, not gas) on the grill than in the oven.  But of course, you get that extra taste!  So in order to keep the meat from drying out, I decided to marinate.  Brining is an obvious alternative, but I avoid brining because of the high salt levels.  I made a marinade of lemon juice, white wine, olive oil, herbs (thyme, oregano and rosemary) and spices.  I marinated it for about 3 hours, and let it get back to room temperature before stuffing it with lemon wedges and trussing it.  I used the medium indirect method on the grill, which means to put the coals on one side of the grill and the chicken on the other.  Many books recommend a drip pan below the chicken when using this method, but I never do and I haven’t had any issues.   To go along with the chicken, I sliced two potates into small cubes, about 1/2″, added one onion thinly sliced and some thinly sliced garlic.  I added some french butter and olive oil and sealed it in foil.   I put some brussels sprouts and carrots in another foil package with the french butter and oil.  The potatoes in foil took about 30 minutes (flipper the package over once) and the sprouts and carrots about 15 minutes.  The bird took about 1:15.  I worried that the skin wouldn’t brown well with all that moisture, but it came out perfectly, beautifully brown and the meat was incredibly luxurious, so moist and tender.  A real “melt in your mouth” treat with that great roasted/grilled taste.

Roast Chicken with potatoes, and sprouts and carrots

Roast Chicken with potatoes, and sprouts and carrots

Categories: Cooking

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