roasted chickens

[karstdiver]

two Publix's Greenwise chickens lightly oiled and rubbed then roasted around 350F for a couple of hours (had to do an unexpected bottle change while cooking so I lost track of total cooking time)

[Dave C.]

Lookin' goooood :mouthwate ! I'm guessing you used EVOO but what was the rub? Did it taste as good as it looks? Inquiring cooks want to know.
Dave

[sharky]

It looks like you set the chickens on top of rib racks?
Tell us a little more about your cooking method, they look great!

[karstdiver]

Thanks Dave C. and Sharky

Here is how I did those chickens:
Rinse and dry chicken.
Lightly coat with evoo.
Rub with spices (in this case I sprinkled Lowerys Seasoned Salt).
Place breast side up on rib rack (sometimes I pam the rack, sometimes not)
Indirectly roast at 350F until done (use a thermometer, done around 165F; or about 2 hours)

On my grill I burn the two outside burners with the rack mounted chicken in the middle of the grate with lid almost closed maintaining 350F or so.

I feel the rack allows more of the indirect heat to flow around the chicken.

These two chickens were tasty, very moist with very crispy skin. In fact it seems the skin seperated from the breasts (or did they shrink?) and that made it a challenge to keep the skin with the meat while carving.

I personally eat 1/2 whole chicken (carved by cutting the breast bone and backbone right down the center and leaving the wing and leg attached) breast, tenderloin, wing, leg, and thigh, and all the crispy skin I could.

The greenwise chickens cost a few more dollars than the regular frozen but I think they are worth it.