Roast Chicken and Potatoes

SkySaw · July 2010

Some corn and a salad, and meals just don't get much better than this.

There are so many great ways to cook chicken on the BGE. My 2 (current) favourites are thighs cooked high in the dome direct over a small 275º fire, and roasting a whole bird indirect at 400º over a pan of potatoes. Outcomes could not be more different.

This was so good. Corn season is just getting started here in Ontario - I really envy those of you who have been enjoying fresh corn for a month or more already.

Mark

rsmdale · July 2010

Nice cook on the bird Mark,love it over the spuds.

GOOD EATS AND GOOD FRIENDS

DALE

Bash · July 2010

Looks great - time for me to cook me up some chickens.

SkySaw · July 2010

Thanks - the first time I roasted potatoes under the chicken like that my wife tried them and asked how the heck I made such delicious potatoes.

Mark

kdahlke · July 2010

Looks great, do you put the potatoes in at the same time as the chicken?

eenie meenie · July 2010

Mark, delicious looking roasted chicken.

Too bad you don't have some sweet corn to accompany your dinner. I think I've had sweet corn at least every other day for the past three weeks. Have to take advantage of the seasons!

SkySaw · July 2010

Hi - yes, I let the potatoes cook from raw for about 1 - 1.5hrs depending on their size. New potatoes are perfect for a chicken cook.

Mark

SkySaw · July 2010

Rebecca, it sounds like we share the same love of seasonal foods. The corn is just starting to kick in here, so I will be eating it almost daily with some tomatoes and peaches, for the next month and a half.

Mark

Frank from Houma · July 2010

Nice chicken Mark - great color and looks like the skin was good and crispy. We like to do them just like that.

We also add some carrots and onions (peeled and halved) and occasionally some squash. The squash can go in later in the cook so it doesn't get over cooked.

Unknown · July 2010

Very nice looking cook - fresh corn coming up!

Michael

Little Chef · July 2010

SkySaw...Honestly, that is one FINE looking bird!!! Though my husband and I are dark meat fans, this actually made be buy a couple cornish hens today. Nicely done.

Canugghead · July 2010

Beautiful bird there Mark. Is the pan separated from the p/s with spacers? Did you have to stir the potatoes to prevent charring at the bottom?
p.s. thanks again for the door-to-door ML delivery!

Gary

SkySaw · July 2010

Frank - I can't get carrots to become tender when I roast them (I guess I should try boiling them for a few minutes first).

I put an onion in the cavity of the chicken, so I think the potatoes get a nice onion infused chicken juice basting. Next time I will put some in the pan as well; I love grilled onions, and that's a great idea - thanks!

Mark

SkySaw · July 2010

Michael - I hope things went well last weekend despite the weather. We are spending a lot of time lately near Windsor, and I think the corn is a little further ahead out here.

Do you ever buy produce at Herridge's on Southdown rd? They have had the best produce in the Oakville/Mississauga area for as long as I can remember.

Mark

SkySaw · July 2010

Thanks LC! I've never been brave enough to cook cornish hens. Before the Egg, I only really liked the white meat, and my wife really preferred the dark. Strangely, she now prefers the white (with the skin), and I am crazy for a sweet smokey thigh. The kids have no stated preference, which is just the way I want it to stay.

Mark

SkySaw · July 2010

Hi Gary! I have the BGE raised grid, with the main grid sitting on the p/s. I do not stir the potatoes. The chicken has enough juice and fat to prevent the potatoes from sticking or burning. You do have to know the slant of your Egg so that you can situate the potatoes in a part of the pan (or folded foil in this case) that won't be left high and dry.

Mark

Roast Chicken and Potatoes

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