This is a perfect recipe for Sunday supper. You get a nice meal out of it plus plenty of leftovers for the rest of the week.
1 3 to 4 pound chicken
2 teaspoons granulated garlic powder
2 teaspoons sea or kosher salt
1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon dried sage
1 teaspoon lemon pepper
Combine the salt, herbs, and spices in a small bowl. Prep the chicken by removing the giblets and trimming off any excess fat or skin. Gently loosen the skin around the breast and thighs. Use a spoon to scoop about half the rub under the skin, spreading it out evenly. Dust the outside of the bird with the remaining rub.
Move the chicken to a pan with a rack in it and stash uncovered in the fridge for at least an hour (overnight is even better) to let the skin dry out a bit and the rub do its magic.
Set up your grill for an indirect cook over low (300°F) heat. On the Big Green Egg I used an inverted plate setter (convEGGtor) to defuse the heat.
Add a little wood for smoke, but go easy because chicken will soak up a lot of it. I used a small hunk of apple.
Roast the chicken until the breast hits 165°F internal (about 1 1/2 hours). Remove from grill and let rest 10 minutes before carving.
Lowering the roasting temperature gave more time for the smoke to flavor the bird while still keeping the skin crisp. Leftovers became a chicken and kielbasa stew.