The Day Before:
Using kitchen shears, cut along both sides of backbone to remove. Turn chicken breast-side up; press down firmly on breastbone to flatten. Brush chicken evenly with mustard. Rub with 3 tablespoons of the Seasoning.
Transfer to large aluminum pan or glass dish. Cover with plastic wrap. Refrigerate overnight.
- Prepare grill for indirect medium heat (350°F to 375°F). Preheat grill by turning all burners to medium. Turn off burner(s) on one side of grill.
- Place chicken, skin-side up, on unlit side of grill. Close lid. Grill 1 hour to 1 hour and 10 minutes or until almost cooked through (internal temperature reaches 160°F in the thigh), rotating chicken halfway through cooking.
- Move chicken to lit side of grill, placing skin-side down. Grill over low heat 10 minutes or until skin is crispy and browned and chicken is cooked through (or until deepest part of thigh registers 165°F). Remove from grill. Let rest about 15 minutes.
- Meanwhile, bring large pot of water to boil over medium-high heat. Cook potatoes 8 to 10 minutes or until tender. Drain well. Toss potatoes with oil and remaining 1 tablespoon of the Seasoning until well coated.
- Grill over medium heat 3 to 5 minutes or until browned and crispy, turning frequently. Slice chicken and squeeze lemon juice over top. Serve with potatoes.
Note: To maintain medium heat (350°F to 375°F), keep lid closed and adjust lit burner as necessary. Directions were developed using a gas grill. Grills vary; cooking time is approximate.
To Roast in the Oven: Prepare chicken according to instructions above, except place chicken on rack on a large baking sheet lined with foil. Omit microwaving potatoes and season potatoes according to instructions and place around the chicken on the rack. Bake in a preheated 400°F oven for 1 hour to 1 hour and 15 minutes or until internal temperature of chicken is 165°F and potatoes are tender. Let chicken rest for 15 minutes before carving. Squeeze lemon over chicken before serving.
Shop Ingredients
Directions
The Day Before:
Using kitchen shears, cut along both sides of backbone to remove. Turn chicken breast-side up; press down firmly on breastbone to flatten. Brush chicken evenly with mustard. Rub with 3 tablespoons of the Seasoning.
Transfer to large aluminum pan or glass dish. Cover with plastic wrap. Refrigerate overnight.
- Prepare grill for indirect medium heat (350°F to 375°F). Preheat grill by turning all burners to medium. Turn off burner(s) on one side of grill.
- Place chicken, skin-side up, on unlit side of grill. Close lid. Grill 1 hour to 1 hour and 10 minutes or until almost cooked through (internal temperature reaches 160°F in the thigh), rotating chicken halfway through cooking.
- Move chicken to lit side of grill, placing skin-side down. Grill over low heat 10 minutes or until skin is crispy and browned and chicken is cooked through (or until deepest part of thigh registers 165°F). Remove from grill. Let rest about 15 minutes.
- Meanwhile, bring large pot of water to boil over medium-high heat. Cook potatoes 8 to 10 minutes or until tender. Drain well. Toss potatoes with oil and remaining 1 tablespoon of the Seasoning until well coated.
- Grill over medium heat 3 to 5 minutes or until browned and crispy, turning frequently. Slice chicken and squeeze lemon juice over top. Serve with potatoes.
Note: To maintain medium heat (350°F to 375°F), keep lid closed and adjust lit burner as necessary. Directions were developed using a gas grill. Grills vary; cooking time is approximate.
To Roast in the Oven: Prepare chicken according to instructions above, except place chicken on rack on a large baking sheet lined with foil. Omit microwaving potatoes and season potatoes according to instructions and place around the chicken on the rack. Bake in a preheated 400°F oven for 1 hour to 1 hour and 15 minutes or until internal temperature of chicken is 165°F and potatoes are tender. Let chicken rest for 15 minutes before carving. Squeeze lemon over chicken before serving.