Lemon Thyme Roast Chicken
On A Beer Can
by SuperUser Account
Slice lemons and chop thyme
- 1 whole roasting chicken
- 3 tbsp. fresh thyme, chopped
- 2 lemons
- 1 tbsp. Bone Dust BBQ Seasoning
- 12 fingerling potatoes, sliced
- 1 small onion, chopped
- 1 tbsp. oil
- 1 lb. (20 or so) brusseles sprouts
Preheat the grill to 375°F, prepare for indirect grilling.
Rinse the chicken inside and out with cool water, remove the giblets and pat dry with paper towel.
Fill a small can, you may have to cut it open or even in half with kitchen shears, with the juice from 1½ of the lemons, add 2 tsp. of the chopped thyme to the lemon juice.
Brush the whole bird with the oil and then sprinkle the chicken with the Bone Dust, thyme and then squeeze the last half lemon over the bird. Stand it up on the can in a pie plate or baking dish, then place the potatoes and onions around the bottom.
Grill-roast the chicken over indirect heat for 1 to 2 hours depending on the size. Mine was small, so it only needed 1¼ hours.
Remove from the grill, use the drippings to make gravy, while you break the chicken down. Serve it family style with your favourite veggies, like brusseles sprouts. Let everyone take whatever they want.
I have to tell you Lemon Thyme Roast Chicken was super delicious. It was kind of an accident how this recipe came to be. I had a beautiful roasting chicken, we totally finished the beer a couple of days before, but I had already defrosted the chicken. So I pulled a couple lemons and some fresh thyme that I had in the fridge. The results were stunning to say the least. Imagine the most moist chicken you've ever had with a hint of citrusy-goodness, nice and herb-y finish. (No not the car!) This was what I got when we roasted this chicken.