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circle-smallAll RecipesPoultry

Recipe from Weber's Greatest Hits by Jamie Purviance

Whole Chicken with Baked Potato Wedges and Herb Dressing

  • People

    Serves 4

  • Prep Time

    40 mins

  • Grilling Time

    1 h

  • People

    Serves 4

  • Prep Time

    40 mins

  • Grilling Time

    1 h

the Ingredients

  • 1 chicken – approx. 3 lbs.
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon garlic powder
  • ¼ teaspoon pepper
  • Baked potato wedges:
  • 4 baking potatoes
  • 5 teaspoons oil
  • Salt
  • Pepper
  • 1 small handful of fresh oregano
  • Dressing:
  • ⅔ cup chives
  • 1 cup sour cream
  • Salt
  • Pepper

Instructions

  • 01Rinse and dry the chicken. Thoroughly mix the spices to make a rub. Coat the chicken well using the rub. Place the chicken on a poultry roaster.
  • 02Wash the potatoes and cut into wedges. Coat them with oil and season with salt and pepper. Place the potato wedges in a grill pan. Rinse the oregano and chop for later use.
  • 03Rinse and finely chop the chives. Mix the chives and sour cream and season to taste with salt and pepper.
  • 04Prepare the grill for indirect cooking over medium heat (350-450°F). Position the poultry roaster with the chicken in the center of the cooking grate. Insert the iGrill probe into the breast meat and set it to 167°F. Place the lid on the grill and let the chicken cook for approx. 1 hour 15 minutes.
  • 05Once the chicken has been cooking for about 25 minutes, place the grill pan with the potato wedges in the center of the cooking grate over indirect heat. Put the lid on the grill and let the chicken and potatoes finish cooking. Turn the potatoes a few times as they cook.
  • 06Remove the chicken from the cooking grate and allow to rest for 10 minutes before carving. Before serving, mix the chopped fresh oregano in with the baked potato wedges and serve them with chicken and the herb dressing.
Ingredients
Instructions