This might be my favorite topic tackled in this column so far. Roasting a whole bird lends a crackly, crispy skin that’s practically a crust covering juicy, tender meat. The utter simplicity in prep and technique doesn’t correlate with the results; that deeply bronzed bird is gloriously delicious. I’ve explored different techniques in the quest to find one that is simple yet effective. Get your instant-read thermometer ready!
Season chicken with dried parsley, salt, pepper, and minced garlic. Drizzle with olive oil. Squeeze half the lemon juice over the chicken and stuff the rest into the cavity. Tie with kitchen twine.
Outdoor Grill We won’t get into the charcoal versus gas grill debate, but let’s be real: charcoal’s flavor is unrivaled. But this method works on any grill, as long as you can create a two-zone heat. Prepare your charcoal on one side of the grill, leaving the opposite side without direct heat. Once it’s hot, sear the chicken, breast side up, over the direct heat source for at least 7–9 minutes per side.
Transfer to the indirect heat, placing an oven thermometer on the grates if you have one, to reach 400°F (200°C). Shut the grill door and cook until the skin is crispy and well bronzed, about 1–2 hours.
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