Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Thoroughly pat dry 1 whole chicken, approximately 3.5 pounds, with paper towels and allow it to sit at room temperature for 30 minutes.

2. 2

   Carefully remove and discard the pulp from 1 preserved lemon, then finely mince the rind into small pieces.

3. 3

   In a small bowl, combine the minced preserved lemon rind, 2 tablespoons of minced fresh rosemary, 4 cloves of minced garlic, 2 tablespoons of olive oil, 1 teaspoon of smoked paprika, 1 teaspoon of kosher salt, and 0.5 teaspoon of black pepper to create the rub.

4. 4

   Generously apply the prepared rub all over the dried 3.5-pound whole chicken, ensuring to lift the skin over the breast and thighs to apply some directly to the meat.

5. 5

   Preheat a grill to medium-high heat for fire-roasting, establishing an indirect cooking zone, and place the chicken breast-side up on the indirect heat side.

6. 6

   Fire-roast the 3.5-pound whole chicken for 60 to 90 minutes, or until an internal thermometer inserted into the thickest part of the thigh without touching bone reads 165 degrees Fahrenheit, occasionally rotating for even cooking.

7. 7

   Carefully remove the fire-roasted chicken from the grill and let it rest, loosely tented with foil, for 10 minutes before carving and serving.