- Whole chicken, 2-3 pounds
- 8 – 10 long branches of fresh rosemary
- Olive oil in a pump or spray can
Spray the chicken with olive oil, then season with salt and ground pepper. Place chicken in a 14″ camp Dutch oven on top of a wire rack. Snip rosemary leaves from 3 branches of fresh rosemary and sprinkle all over chicken. Fold clipped branches of rosemary in half and stuff in cavity. Place remaining rosemary branches underneath chicken and in between wings and legs.
Place 17 hot charcoal briquets on top and 11 underneath. Bake for about 1 1/2 to 2 hours until chicken is golden brown and internal temperature is 165 degrees. Remove and add new hot charcoal after 45 minutes and rotate lid clockwise and oven counter-clockwise three or four times to avoid hot spots. Don’t lift the lid until the end! You want to keep all of the juicy moisture inside the oven.
When you lift the lid off to check the bird’s temperature, the aroma of rosemary and crispy chicken should make your mouth water!