If you still want Thanksgiving poultry but on a much smaller scale, chicken is a good way to go. Cheap and the easiest meat in the country to find, it’s an excellent choice for just a few people.
Ingredients
- 1 5 lb chicken
- 2 tbsp olive oil
- 3 tbsp Cajun spice
- 1 tbsp crushed rosemary
- 2 carrots, peeled and chopped
- 2 yellow onions, peeled and chopped
- 2 celery stalks, chopped
- 2 cups chicken stock
- 1 tbsp whole black peppercorn
Servings: peeps (get it?)
Instructions
- Preheat the grill to medium high (375 degrees F) and set up for indirect cooking.
- Remove the “goodies” from inside the chicken (and the pop-up thermometer if there is one). Rinse and dry the chicken thoroughly with paper towels. Rub olive oil over outside of chicken. Rub the Cajun spice and crushed rosemary all over the outside of the chicken.
- Put the chopped vegetables in the bottom of a roasting pan. Add two cups of chicken stock and the peppercorns. Put the chicken on a roasting rack in the pan, put the pan on the unheated side of the cooking grate, and roast for 20 minutes per pound or until the thigh has an internal temperature of 165 degrees F.
- Let the chicken rest for 10 minutes before carving.
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Managing Editor | Mark is a freelance journalist based out of Los Angeles. He’s our Do-It-Yourself specialist, and happily agrees to try pretty much every twisted project we come up with.
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