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Rosemary Lemon Twin Roast Chickens For The

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Ingredients

Adjust Servings:
2 (3 -4 lb) whole chickens
2 lemons
2 garlic cloves, peeled
1 1/2 teaspoons dried rosemary (or to taste)

Nutritional information

1927.5
Calories
1258 g
Calories From Fat
139.8 g
Total Fat
39.9 g
Saturated Fat
641.7 mg
Cholesterol
601.9 mg
Sodium
13.1 g
Carbs
5.5 g
Dietary Fiber
0 g
Sugars
152.2 g
Protein
1882g
Serving Size

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Rosemary Lemon Twin Roast Chickens For The

Features:
    Cuisine:

    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.

    • 87 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Rosemary Lemon Twin Roast Chickens for the Grill, 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


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    Steps

    1
    Done

    Early in the Day Unwrap Chickens, Remove Giblets, and Singe Any Pinfeathers.

    2
    Done

    Place the Chickens Into a Roasting Pan (an 11x13 Baking Pan Works Well), Nested Together in Opposite Directions.

    3
    Done

    Cut the Lemons in Half. Squeeze the Juice All Over the Chickens, Reserving the Empty Shells as You Finish With Them.

    4
    Done

    Put Half a Lemon Into Each Chicken's Cavity.

    5
    Done

    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
    Done

    Sprinkle the Chickens With the Dried Rosemary. Refrigerate Several Hours to Let the Flavors Permeate the Meat.

    7
    Done

    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
    Done

    Adjust the Flame So That the Thermometer on the Lid Reaches and Holds About 325-350.

    9
    Done

    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
    Done

    Roast Another 30-45 Minutes or Until the Chicken Is Just Barely Cooked. Timing May Vary Due to Individual Grills' Characteristics.

    11
    Done

    Let Sit For 10-15 Minutes Before Serving So That the Juices Can Settle.

    12
    Done

    This Makes Very Good Cold Chicken For Sandwiches or Chicken Salad So Don't Hesitate to Make the Second Chicken.

    13
    Done

    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
    Done

    While the Chicken Sits You Might Like to Make Recipe #222171 and Recipe #231477 to Complete the Meal. :).

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    Sawyer Evans

    Cocktail creator blending and shaking up delicious drinks that are full of color and flavor.

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