From the Big Green Egg DVD (the DVD you get with each BGE purchase)
- Whole chicken, up to 6 pounds
- Big Green Egg Seasoning (or seasoning of your choice)
Sprinkle seasoning liberally in cavity of chicken. Then sprinkle exterior with seasoning and gently rub into skin. Don’t be shy.
Prepare Big Green Egg for indirect cooking. Set plate setter with legs up and place cooking grid on legs; heat grill to 350°F. You may roast the chicken “standing up” or “laying down.” To roast vertically, place a vertical chicken roaster (or beer can) in the cavity of the chicken and stand it on the cooking grid; close lid. Cook meat approximately 1-1/2 to 2 hours or until thermometer inserted in thickest part of thigh (not touching bone) reads 170°F to 175°F. To roast the chicken horizontally, omit the vertical chicken roaster and just lay the chicken on the cooking grid, breast side up.
Optional: You may wish to truss the bird by using string to tie the legs and wings close to the body.