Garlic Rosemary Roasted Chicken on the Big Easy
5 pounds or so
fresh cracked black pepper
small can chicken broth
about 2 cups
Rinse the bird and pat dry.
Mix remaining ingredients. Note: You may want to add more dill or rosemary. Taste the mixture and add more as you need.
Slather mixture all over and inside the bird. You can refrigerate for up to 12 hours before cooking. I've found that marinating isn't necessary.
Place into a heated Big Easy (or onto a grill) and cook until meat in the thighs hits 185 F and the breasts hit 160 F.
Let rest 30 minutes before carving (if you can resist it that long!).
To make gravy from the drippings, add the drippings to the broth in a small pan and bring to a boil. Reduce to a simmer. Slowly whisk in the flour and stir until thickened.