Get Out of the Kitchen and Use Your Grill Like An Oven!!!
Preheat your grill to 450 degrees F or heat your pile of coals to super hot. Place a large Lodge Cast Iron skillet on the grill grate to preheat. Close your grill.
In the meantime, dry a whole 4+ pound “happy” chicken inside and out with a cotton towel. Cut the skin of the thighs away from the cavity and press the leg joints with the palms of your hands to pop and lie flat.
In a sink lined with the same kitchen towel, rub chicken all over with a dry rub of choice… the towel catches any falling rub which you can continue to pat onto the chicken.
Zest a lime and save the zest for garnish.
Stuff the cavity of the bird with your whole zested lime and any fresh herbs you might have… sage, rosemary, thyme.
Place chicken breast side down in your hot Lodge Cast Iron pan over indirect heat on the grill. Either turn off one of the gas units or pile your hot coals to one side of the grill. Cover and aim to keep your grill temperature at 400/425 degrees F.
About a 1/2 hour in… use tongs to flip your chicken. Now surround your bird with potatoes, onions, carrots or other veggies you might want to use up. Just remember that more delicate veggies like asparagus, kale, whole garlic cloves or green beans take less time to cook so add them later. Toss all your veggies in the juices and fat rendered from your grilled chicken and continue to cook until breast meat reads 155 degrees or the meat falls from the bone when gently pulled.
Rest chicken for 5-10 minutes before slicing. Serve on a large platter surrounded by your grilled veggies and drenched in your pan juices. Garnish with lime zest and fresh herbs.
