Ridge calls this 'Disappearing Chicken' because there's never any left. Easy, quick, and incredibly good. It works with any kind of poultry; simply adjust the cooking time.
This is best done on a Weber-style grill, using the indirect cooking method in which you place the fire on both sides of the bottom, and put the chicken in the middle of the grill. But it can also be done in a hot
1 medium (4 lb) chicken
1 head garlic, coarsely chopped
½ medium yellow onion, quartered
2 3-inch sprigs of fresh rosemary
coarse Kosher salt
DaVero Meyer Lemon Olive Oil
'V'-shaped wire roasting rack
Start the fire, or pre-heat the oven.
Wash and dry the chicken inside and out. Mix a fistful of salt together with about a tablespoon of pepper, and sprinkle about a third of it inside the cavity. Stuff the garlic, onion, and rosemary into the cavity. Rub the skin with lemon olive oil, then rub the rest of the salt/pepper mixture into the skin. [Note: You can add some finely-chopped rosemary to the rub for more flavor.]
Put the chicken breast down
in the rack and place it in the middle of the grill/oven. If using a grill, close the cover, but be sure to leave the vents open. If using the oven, put the rack in a roasting pan.
After 45 minutes, simply turn the rack upside down, 'dumping' the bird either onto the grill (on the Weber), or into the roasting pan (in the oven). After 30 minutes more, or when the drumsticks wiggle easily and the juices run clear, take the bird off the heat and let it rest for 15 minutes.
We usually separate the legs and wings, cut the breast meat into quarters, drizzle lemon olive oil over it, and stand back!
Serves 2-4 people. Roasted new potatoes make a great side dish.