| | Directions | | Preheat a covered grill to medium. Remove neck and giblets from chicken. Twist wing tips under back. Combine garlic, olive oil, lemon juice, rosemary, 1/4 tsp. salt and 1/4 tsp pepper. Place 1 T. garlic mixture on the chicken skin. Prepare grill for indirect cooking. Place chicken breast side up on grill rack. Cover and grill for 1 1/4 to 1 1/2 hours or until chicken is tender and no longer pink (180° F). Meanwhile, fold a 36 X 18 inch piece of heavy foil in half crosswise. Place the potatoes in center and toss with reserved garlic mixture. Bring edges together and seal. Place potato packet on the grill beside the chicken for the last 30 minutes of cooking or until potatoes are tender. Yields 6 servings. |
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| Ingredients | | - |  | 3 pounds whole broiler fryer chicken |
| - | | 4 clovers garlic, minced |
| - | | 2 tablespoons olive oil |
| - | | 2 tablespoons Lemon Juice |
| - | | 1 tablespoon Chopped fresh rosemary |
| - | | 2 1/2 pounds small red new potatoes, halved |
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