Instructions

• Prepare your grill for cooking over medium heat (400°F).
• Remove any excess fat from the inside of the cavity. Also remove the giblets, it there are any. The wing tips tend to burn and they don’t have much meat, so either cut them or tuck the tips under the back of the chicken.
• Lightly coat the surface of the chicken with good olive oil and season inside and out with salt and pepper, especially the outside of the chicken skin. Salt is crucial for a deliciously crisp skin. If you like, stuff the cavity with some herb sprigs and a quartered lemon for added flavors.
• Truss the chicken to make it evenly compacted and to protect the top of the breasts with the ends of the drumsticks.
• Insert the probe. For an accurate reading, ensure that the probe tip is inserted into the thickest part of the breast (not touching the bone).
• Place the chicken, skin side up, over medium heat and close the lid. Let it roast for an hour or so, until the internal temperature in the breast reaches 165°F.
• Remove from the grill and let chicken rest at room temperature, for 10 to 15 minutes.
• Cut chicken into serving pieces and serve warm.