Grill-Roasted Chicken with Potato Fans

This is an excellent recipe for roasted chicken, very simple and delicious, and the potato fans are one of my favorites. It's from the Williams-Sonoma Complete Grilling Cookbook. I can't get over how easy this chicken is. You should try it. I'm going to make it again soon!

Grill-Roasted Chicken with Potato Fans
Serves 4

Baking potatoes and a roasting chicken are good grill partners because both cook in the same amount of time.

For the chicken:
1 roasting chicken, 5-6 pounds
1 lemon, halved
salt (I use coarse kosher) and freshly ground pepper to taste
several fresh rosemary, thyme, sage, or parsley sprigs
1-2 tablespoons olive oil or vegetable oil (I use olive)

For the potatoes:
4 baking potatoes, about 1/2 pound each, peeled
3 tablespoons unsalted butter, melted
1 teaspoon salt (kosher, again)
1/2 teaspoon freshly ground pepper

Prepare a fire for indirect-heat cooking in a covered grill. Turn on both burners of your grill to heat.

To prepare the chicken, rinse and then pat dry with paper towels. Rub the chicken inside and out with a cut side of the lemon. Sprinkle inside and out with salt and pepper. Tuck the herb sprigs inside the cavity. Rub the skin with the oil. Truss the chicken: Cross the drumsticks and, using kitchen string, tie the legs together, then tie the legs and wings close to the body. Set the chicken aside.

To prepare the potatoes, slice each one crosswise at 1/4-inch intervals, cutting only three-fourths of the way through; the slices must remain attached. In a large bowl, gently turn the potatoes in the melted butter. (I spoon butter over the potatoes also, so some gets in between the slices) Sprinkle with the salt and pepper.

Place the chicken, breast side down, on one side of the grill rack. (the flame under the chicken and potatoes should be turned off, with only the other side of the grill turned on) Place the potatoes, cut side up, alongside the bird. Cover and open the vents halfway. (I don't have vents, don't worry about it if you don't either) After 30 minutes, using large tongs so you don't pierce the chicken!, turn the chicken breast side up and turn the potatoes cut side down. Cook the chicken until the juices run clear when the thigh joint is pierced, or until an instant-read thermometer inserted into the thickest part of the thigh registers 180 degrees F, about 1 hour total. Add more hot coals to the fire as needed to maintain a constant temperature (I use our gas grill, between 250 to 300 degrees--use an oven thermometer set next to the chicken to monitor the temperature, see this post for more information) The potatoes will be tender in about the same amount of time.

Transfer the chicken to a warmed platter, cover loosely with aluminum foil, and let rest for 10 minutes; keep the potatoes warm on the grill. To serve, snip the strings and carve the chicken. Arrange the potatoes alongside.