Grilled Chicken with Rosemary Potatoes

Summary

Ingredients

• 1 chicken
• 750 g potato (s), mostly waxy, about the same size
• 1 clove garlic
• 3 sprigs rosemary, fresh or dried
• 1 tablespoon vegetable stock
• 1 teaspoon, heaped sea salt, coarse
• Chicken seasoning
• salt and pepper

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Instructions

1. Preheat the grill (gas or charcoal) to 200 degrees.
2. Wash the chicken and pat dry. Season with chicken seasoning or to taste.
3. I take my homemade grill spice.
4. Fill the chicken top half with water, add the peeled garlic clove and the vegetable stock. Place the chicken on the attachment.
5. Wash the potatoes and cut them in half lengthways. Quarter larger potatoes again, that
6. Length after. Mix the rosemary, fresh or dried, with the salt.
7. Put the potatoes around the chicken. Scatter rosemary salt over the potatoes.
8. Important! Cook in indirect heat.
9. Charcoal: distribute the embers right and left, place the chicken in the middle, keep the lid closed.
10. Gas grill: burner on the right and left large flame, burner in the middle on the lowest flame. Keep the lid closed. Open the lid about every 15 minutes and turn the potatoes.
11. Chicken with 1000 g approx. 1 hour.
12. Chicken with 1200 g approx. 1h 20 min.
13. The chicken is cooked at a core temperature of 90 degrees.
14. (At the beginning the potatoes stick, but they loosen when you turn them the second time.)