For added flavor and moisture… we smeared one of our “Building Blocks” whole slow roasted tomatoes over our Wagshal’s chicken before grilling. You can search for our Slow Roasted Tomato recipe right here on our blog. Delicious!
For the chicken…
1 4+ pound chicken
Cut the skin of the legs away from the breast of your chicken. Season inside and out with sea salt and freshly ground peppercorns. Set aside.
For the rub…
The zest of 1 lemon
1 Tablespoon smoked paprika
2 teaspoons Maldon Sea Salt Flakes
1 teaspoon peppercorns, freshly ground
Extra-virgin olive oil
3 large garlic cloves, chopped
1 large sprig fresh sage
Zest a lemon into a small bowl. Poke the whole zested lemon several times with a sharp knife and set aside.
In a small bowl… stir paprika, Maldon and pepper into the lemon zest. Add the garlic and enough olive oil to make a wet rub. Smear over the chicken, inside and out. Place a few whole garlic cloves and a sage sprig in the chicken’s armpits.
Stuff the lemon and a sprig of sage inside the cavity of the chicken. Place the chicken in a large Lodge cast iron pan and let it marinate uncovered in the fridge until ready to cook.
When ready to cook, remove chicken from fridge and bring it to room temperature. Preheat grill to 450 degrees and place the chicken in the Lodge on the grates over direct heat. Close the lid and cook for 10 minutes. Now move the chicken to indirect heat or turn off the middle burners of the grill. Cook for about an hour + at about 375 to 400 degrees F and anointing the chicken with its rendered fat if the skin starts to dry.
About ½ hour in… surround the chicken with some veggies and cook them in the rendered fat. Stir with tongs ever so often.
Let chicken rest, covered lightly with foil for 5- 10 minutes. Carve and season with Maldon and freshly ground peppercorns. Serve with the veggies and garnish with fresh sage.