Grill-Roasted Chicken with Potatoes & Green Beans
This recipe is prepared using our specially designed vertical roaster, which roasts up to two chickens on the grill simultaneously. Potatoes and green beans cook in the roaster’s base, absorbing the birds’ flavorful juices.
- 2 chickens, each 4 to 5 lb.
- 8 Tbs. smokehouse rub
- 3/4 cup beer
- 1 1/2 lb. small red potatoes, quartered
- 3 Tbs. olive oil
- Kosher salt and freshly ground pepper, to taste
- 1 lb. green beans, ends trimmed
Prepare a grill for indirect grilling over medium-high heat.
For each chicken, rub 2 Tbs. of the smokehouse rub underneath the skin and 2 Tbs. on top of the skin. Fill the roasting supports of a two-in-one vertical chicken roaster with the beer, dividing evenly. Place the chickens on the roasting supports, with the legs pointing down and the backs facing the center of the roaster, and tuck the wings behind the back.
In a bowl, stir together the potatoes and 2 Tbs. of the olive oil, and season with salt and pepper. In another bowl, stir together the green beans and the remaining 1 Tbs. olive oil, and season with salt and pepper. Transfer the potatoes to the base of the roaster.
Set the roaster on the grill, away from the heat, and cover the grill. Cook until the chicken skin is golden brown and an instant-read thermometer inserted into the thickest part of a thigh, away from the bone, registers 170°F, 1 to 1 1/2 hours. If your grill has a thermometer, maintain the internal temperature at 350° to 400°F. Place the green beans on top of the potatoes during the last 30 minutes of cooking.
Transfer the chickens to a cutting board, cover loosely with aluminum foil and let rest for 10 minutes. Carve the chickens and serve immediately with the potatoes and green beans alongside. Serves 8.