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Roasted Chicken With Vegetables
Peter Lenkefi
And you thought gas grills were for those fat, white legged guys you see in
the neighborhood every Sunday burning steak. This recipe is so simple that
always wonder why those "Famous" TV cooks have not demonstrated it.
I call it Easy Roasted Chicken.
Split a whole 3 pound chicken by cutting up the middle of the breast bone.
Press the chicken flat, and rub both sides, plus under the skin around the
breast, with the following concoction:
* 6 tablespoons onion powder
* 3 tablespoons sugar
* 3 tablespoons garlic powder
* 4 teaspoons dried thyme flakes
* 4 teaspoons ground cinnamon
* 3 tablespoons ground allspice
* 2 teaspoons ground nutmeg
* 3 tablespoons fresh-ground pepper
* 1 dried habanero chile, chopped fine or 2 tablespoons hot pepper sauc
(optional)
Mix the spices thoroughly in a bowl. Store remainder in a covered jar in a
cool pantry.
Light both sides of your gas grill and leave them on high for ten minutes o
until the lava rocks are hot. Shut off one side of the grill and turn the
other side to its lowest setting. Place the chicken, skin side up, on the
off side of the grill. Close the cover and let it cook for 45 minutes. Rais
the cover and turn the chicken 90 degrees, close the cover and finish
cooking for another 45 minutes. Test the thigh for doneness with an instant
reading meat thermometer. About 180 degrees is okay or pull the wing, it
should come off easily. Remove the chicken from the grill and let it rest
for at least ten minutes before slicing.
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