Intended to make some sort of fancy pressed grilled chicken. But after making 4 batches of cat food and doing a goodly number of weekend chores, decided to be lazy. Remembered something I'd seen in my cruisings (and unfortunately can't remember enough to credit the source of) where they talked about oven-roasting a chicken over a pan of potatoes so the potatoes would be continously basting in the chicken juices and fat. I decided why not try this with Mechazawa-san (the large Egg). Now I don't know if I ever can go back.
Instructions: Take a whole chicken (mine was just over 4 lbs.). Cut up some root veggies (I used a medium-sized russet potato plus 2 md carrots). Put the chicken on a vertical roaster in a pan and lightly coat it with ghee or butter. Place root vegetables around it (see first post picture). Preheat the egg to a very healthy 375F or so (I pushed it up to 500F and then closed it back down). Put the pan on the grill and let the grill die down so it settles in the low 300F's and roast for 2-1/2 hours or so. If you're not yet ready to eat, just close the Egg off at that point and it will stay warm. Serve.
Eating notes: Wow. We each had a drumstick and a wing (See picture above). The bones came off easily but the chicken was still outrageously juicy (arigatou, Mechazawa-san!). The skin was crispy but still had fat attached. The vegetables were really crispy-crunchy-carmelized on the outside and had soaked up tons of chicken fat and juices, while they retained a carrot/potato flavor. It will be hard to entice me to cook a chicken any other way. Ever.
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