Roast Chicken w/ Tomato Confit

Roast Chicken w/ Tomato Confit

By: Cole Wagoner
What to know
Suggested Briq
Grill temperature
450°
Skill level
Intermediate
Prep time
15 mins
Total time
45 mins
Feeds
2-4
Ingredients
3 - 4 lbs
Whole chicken
2 tbsp
Kosher salt
1 tbsp
Dried Sage
1 tbsp
Dried Rosemary
1 tbsp
Dried Thyme
1 lb
Grape or cherry tomatoes
3 - 4
Tarragon
3 - 4
Rosemary
½ cup
Olive oil
Overview
A dinner classic, the simple roast chicken, remixed! We're headed outdoors to charcoal roast this chicken with the unmatched versatility of the Spark Grill and our new Baking & Roasting Briq!
Step 1
Using shears and a sharp knife, remove backbone from chicken, and flatten the breast bone until chicken is butterflied/spatchcocked. Season the skin side and flesh side with kosher salt and place in the fridge for 4-24 hours to dry brine. The longer you dry brine, up to 24 hours, the more flavor and the more crisp the skin will be!
Step 2
Season skin and meat side of chicken with kosher salt, sage, rosemary, thyme, and black pepper.
Step 3
Using a Baking & Roasting Briq, Set Spark Grill to 450°F.
Step 4
Insert Spark Grill probe into the thickest part of the breast. Place chicken skin side up on grate and close lid.
Step 5
Set Probe target to 155°F.
Step 6
When probe alarm goes off and chicken reaches 155°F, remove chicken from grill and place a skillet on the grate. Rest the chicken while you make the tomato confit.
Step 7
Place tomatoes, tarragon, rosemary, salt, and olive oil in the pan. Roast the tomatoes for 15 min until they start to release their juices, and then lightly mash them into the olive oil to make a thick sauce!
Step 8
Serve chicken and spoon tomato confit on top to enjoy!
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