why oh why do people still cook chickens whole? they take almost twice as long to cook and parts tend to dry out!, spatchcock is the way everytime now for me
spatchcocked the chicken, threw it in a bag with 4 chopped cloves of garlic, 1 chopped up lemon deseeded and 2 oxo cubes, grind of black pepper, sprinkle of dried mixed herbs, left it in the fridge for an hour (in a rush)then left it out for another hour to warm up a little
kamado set to indirect heat at 375f, laid it straight onto the bars with the heat deflector underneath, cooked to 165f with the probe stuck in the thickest part of the breast,then quick spray of oil over the skin then left to 172f took just over an hour, foiled and rested for 20 mins then woof
even in the indoor oven its spatchcock from now on
