How To Make Split Roasted Chicken
Chef Eric Gephart fires up the Kamado Joe Classic III Grill for his Split Roasted Chicken cooked over a bed of veggies and herbs in a cast iron dish!
Ingredients
- 1 whole chicken, backbone cut out, bird split in half down the breast bone
- 3 tbsp Cattleman’s Grill Trail Dust Seasoning
- 1 tbsp extra virgin olive oil
- 1 yellow onion, large dice
- 1 sprig fresh rosemary
- 3 sprigs fresh thyme
- 4 cloves garlic, peeled
- 10 each new (baby) potatoes, halved
- 3/4 cup white wine
- 2 tbsp unsalted butter
- 2 cups chicken stock
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