One skillet. One Pitts & Spitts. An entire meal. Watch now to get the recipe!
1 split grilling chicken (if your local grocery store does not have this, you can spathcock your chicken by removing the backbone out of the bird and flattening it)
2 cups baby carrots
2 cups celery, cut into 1 inch pieces
1/2 white onion, chopped
2 cups small potatoes
2 cloves garlic, roughly chopped
1 large sprig oregano
1 large sprig thyme
1/2 cup parsley leaves
P&S BBQ Seasoning
Fire up your grill and set it to 375. Assemble all the vegetables into your cast iron skillet. Lay your parsley on top of the vegetables. Generously seasoning the entire chicken with the P&S BBQ rub. Stick your herbs underneath the skin along the bone, next to the breasts (leave them on the stem). Place the chicken right on top of the vegetables in the cast iron skillet. Cook your skillet on the grill until the internal temperature of the chicken is 165 in the breast or 175 at the leg. This typically takes about 90 – 120 minutes. Let it rest for about 15 minutes. Enjoy!