Preparation

1. Butcher the chicken by removing the spine and rib bones, press down flat and remove keel bone. Season both sides generously with salt and pepper. Lay flat on a sheet tray, skin side up, and refrigerate uncovered while setting up grill.
2. Remove moisture cup and add liquid to the fill line with water or chicken stock and place back in grill. A couple herb stems will help add flavor while moisture cup adds flavor and keeps food from dying out.
3. Select ROAST mode temperature 400°F for 20 minutes. Press START and grill will start pre-heat. When prompted READY, lay chicken on grill skin side up and close lid to start cooking. Set temperature to 165°F and insert probe into the thickest part of the chicken breast. At end of cycle make sure chicken is cooked to desired internal temperature and skin crispiness. Add additional time if needed. Rest chicken 5 minutes before serving.