Char Broil Big Easy Recipes: Perfectly Roasted Chicken

My Foolproof Char Broil Big Easy Roasted Chicken

Let me tell you about my absolute favorite way to cook a whole chicken – using my Char Broil Big Easy! This oil-less fryer has been a game-changer in my outdoor cooking adventures. The chicken it produces is incredibly juicy on the inside with perfectly crispy skin on the outside. Here’s how I make my mouthwatering roasted chicken that never fails to impress!

My Simple Ingredients

• 1 whole chicken (about 4-5 lbs) – I prefer free-range for the best flavor
• 2 tablespoons olive oil
• 2 tablespoons of my favorite poultry seasoning (I’ll share my homemade blend below)
• 1 lemon, quartered
• 4 cloves of garlic, peeled and lightly crushed
• A few sprigs of fresh herbs (I like rosemary and thyme)

For My Homemade Poultry Seasoning

• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon black pepper
• 1 teaspoon salt

My Char Broil Big Easy Cooking Process

1. First, I preheat my Char Broil Big Easy. It doesn’t take long to heat up, which is one of the things I love about it.
2. While it’s heating, I prepare my chicken. I remove any giblets from the cavity and pat the chicken dry with paper towels. This helps ensure a crispy skin.
3. I mix all the ingredients for my poultry seasoning in a small bowl. The aroma is already making my mouth water!
4. Next, I rub the chicken all over with olive oil. This helps the seasoning stick and promotes browning.
5. I generously apply my seasoning mix all over the chicken, including inside the cavity. Don’t be shy with it – flavor is what we’re after!
6. Now for some extra flavor: I stuff the cavity with the quartered lemon, garlic cloves, and fresh herb sprigs. This infuses the meat with amazing flavor from the inside out.
7. I place the chicken in the basket that came with my Char Broil Big Easy, breast side up. If your chicken is on the larger side, you might need to truss the legs to make sure it fits.
8. I lower the basket into the cooker and close the lid. Now comes the hard part – waiting!
9. I cook the chicken for about 10 minutes per pound, plus an extra 10 minutes. For a 5-pound chicken, that’s about 60 minutes total. The great thing about the Big Easy is that it’s nearly impossible to overcook – the meat stays juicy!
10. To be sure it’s done, I use a meat thermometer to check that the internal temperature in the thickest part of the thigh has reached 165°F (74°C).
11. Once it’s done, I carefully remove the basket and let the chicken rest for about 10 minutes before carving. This helps the juices redistribute, ensuring every bite is moist and flavorful.

Why I Love Using My Char Broil Big Easy

What I adore most about cooking chicken in my Char Broil Big Easy is how it gives me the best of both worlds – the juiciness of a fried turkey with the health benefits of roasting. There’s no added oil, yet the skin gets wonderfully crispy thanks to the infrared heat.

I also love how hands-off the cooking process is. Once the chicken is in the cooker, I don’t need to baste or flip it. This frees me up to prepare side dishes or simply relax with my guests.

Another great feature is how quickly it cooks compared to oven roasting. It’s perfect for those days when I want a delicious roast chicken but don’t have hours to spend in the kitchen.

My Serving Suggestions

This roasted chicken is incredibly versatile. Here’s how I love to serve it:

• Carved and served with roasted vegetables and mashed potatoes for a classic Sunday dinner
• Sliced and used in sandwiches or wraps for a delicious lunch
• Shredded and added to salads for a protein boost
• Used as a base for chicken soup or chicken salad

I hope you enjoy making this Char Broil Big Easy roasted chicken as much as I do. It’s become my go-to method for cooking whole chickens, and I’m sure once you try it, you’ll be hooked too. Happy cooking!