Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.
I bought a Big Easy a while back. It is one of my favorite “grills” by far. It doesn’t get any easier – marinate/brine/whatever meat you wish to cook and put it into the cooker. Turkeys and chickens take about 10 minutes per pound. A family pack of wings takes about 30 minutes. Done. No mess, no fuss. It’s a beautiful thing. And nothing is like roasted chicken on the Char-Broil Big Easy.
Easy Seasoning. Easy Chicken.
Garlic, dill and rosemary give this roasted chicken on the Char-Broil Big Easy a nice savory flavor. This is my go-to recipe for roasting chicken. I do not brine the birds or marinate them. I slather them (you can easily fit two decent-sized chickens into the Big Easy) with the mixture below and put them into the cooker.
The skin comes up super crispy and the entire bird is moist and tender and flavorful.
Also try my easy roasted turkey cooked on the Big Easy.
It’s always a good idea to keep a few spare grease trays on hand for your Char-Broil Big Easy.
Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!
Garlic Rosemary Roasted Chicken on the Big Easy
Ingredients
- 1 whole chicken 5 pounds or so
- 4 cloves garlic minced
- 1 tablespoon dried dill
- ½ tablespoon dried rosemary
- ¼ cup sour cream
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- ½ teaspoon freshly ground black pepper
For gravy
- 2 cups chicken broth
- 2 tablespoons all-purpose flour
Instructions
- 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!).
For gravy
- 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.
Notes
Nutrition
Nutritional values are approximate.
