Page 97 - Barbecue Chicken Made Easy

Pan roasting
A lot of chefs cook chicken parts by searing the exterior in a frying pan with a thin layer of oil, and then they pop the pan into the oven to finish cooking the inside. They call this pan roasting (first the pan, then the roasting). On a grill, you can replicate this process by searing the meat in a pan or on a griddle, closing the lid, and letting it roast. Simple! But instead of searing first, we prefer to reverse sear. Roast the bird with indirect heat at first, then sear it.
Whole bird roasted
Here’s a picture that shows why cooking a whole bird is not ideal.