Grilled chicken with rosemary potatoes

Ingredients for 4 servings:

• 1 chicken
• 750 g potatoes, mainly waxy, of approximately the same size
• 1 clove(s) garlic
• 3 sprigs rosemary, fresh or dried
• 1 tbsp vegetable broth
• 1 tsp, heaped sea salt, coarse
• Chicken seasoning
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

Grill with lid recommended, chicken roaster with attachment for liquid necessary

Preheat the grill (gas or charcoal) to 200 degrees. Wash the chicken and pat dry. Season with chicken seasoning or to taste. I use my homemade barbecue seasoning. Half fill the chicken attachment with water, add the peeled garlic clove and the vegetable stock. Place the chicken on the attachment. Wash the potatoes and cut them in half lengthwise. Quarter larger potatoes again lengthwise. Mix the rosemary, fresh or dried, with the salt. Place the potatoes around the chicken. Sprinkle the rosemary salt over the potatoes. Important! Cook over indirect heat. Charcoal: Distribute the embers to the right and left, place the chicken in the middle, and keep the lid closed. Gas grill: Set the right and left burners on high, and the middle burner on the lowest heat. Keep the lid closed. Open the lid and turn the potatoes about every 15 minutes. Cook a 1000g chicken for about 1 hour. A 1200g chicken takes about 1 hour 20 minutes. The chicken is cooked at an internal temperature of 90 degrees Celsius. (The potatoes will stick to the pan at first, but they’ll come off the second time you turn them.)