- 3 whole chickens, 2 1/2 to 3 pounds each
- Olive oil
- 1 tablespoon granulated sea salt, plus more for seasoning
- 1 tablespoon freshly ground black pepper, plus more for seasoning
- 4 tablespoons finely chopped fresh oregano leaves, plus sprigs for garnish
- 4 tablespoons finely chopped fresh parsley leaves, plus more for garnish
- 24 cloves garlic, divided (9 cloves chopped, 15 left whole
- 3 lemons, (2 zested, 1 cut in 1/2)
- 3 (12-ounce) cans beer
- 12 ounces chicken broth, divided
- 1 bottle dry white wine, divided
- 3 shallots
- 2 pounds baby portobello mushrooms
- 1 1/2 cups peas
- 1/2 cup finely grated fresh Romano, for garnish
- Lemon twists, for garnish
Preheat the grill to 350 degrees F.
For the chicken:
Trim the excess skin from the chickens and rinse the inside and outside, under cold running water. Pat dry with paper towels. Coat the chickens with olive oil to help the rub adhere. In a small bowl, add the sea salt, black pepper, oregano, chopped parsley, 9 cloves chopped garlic and the zest of 2 lemons. Combine well and coat the chickens with the spice mixture.
Remove the beer from the cans and set aside. Rinse out the cans and pour 1-ounce of olive oil, 2 ounces of the chicken broth, and 2 ounces white wine into each can. Using 1/2 of the remaining lemon, squeeze some juice and 4 cloves of garlic into each can. Sprinkle the top of the cans with leftover spice mixture. Insert the beer cans into the chickens and arrange upright on the grill. Roast the chickens until the internal temperature reaches 165 degrees F on an instant-read thermometer, about 1 hour.
For the vegetables:
Slice the shallots and mushrooms and add to a small bowl. Season with salt and pepper, to taste. Preheat a grill pan and add the mushroom mixture. Cook until grill marks appear and texture softens a bit. When ready, transfer the mixture to a large piece of foil. Add 3 cloves of garlic, juice from the remaining 1/2 lemon, the peas, 1-ounce of olive oil, 1-ounce of chicken broth, and 1-ounce of white wine.
Carefully wrap the foil around the mixture to enclose and transfer to the grill for approximately 15 minutes.
When the chickens are fully cooked, remove from the grill to a cutting board and let rest for 10 minutes.
Remove the cans from the chickens, and wrap the chickens in foil, laying them breast side down. Pour the contents of the cans into a small pan and put on the hot grill. Simmer until the sauce is reduced by half.
Cut the chicken with poultry sears and arrange 1/2 a chicken on each plate. Remove the vegetables from the foil and evenly divide among the plates. Drizzle the chicken and vegetables with the reduced sauce and sprinkle lightly with the Romano. Garnish with oregano sprigs, chopped parsley, and lemon twists.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.