I never grow tired of cooking whole chickens, because the possibilities are limitless and there are always delicious leftovers.
French-Style Roasted Chicken Recipe
Forget the oven—this gem is cooked on the grill
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Published Apr 9, 2025
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Ed Anderson/Symon’s Dinners Cooking Out
If you think a whole bird needs to be cooked in the oven, think again. The French-style roasted chicken recipe from Michael Symon’s new cookbook, Symon’s Dinners Cooking Out: 100 Recipes That Redefine Outdoor Cooking, comes together on a charcoal grill instead.
“This recipe comes straight out of the south of France, where bold, fresh and simple foods are a way of life,” Symon explains. “I never grow tired of cooking whole chickens, because the possibilities are limitless and there are always delicious leftovers. If you aren’t yet in the habit of buying a whole chicken and breaking it down, you need to start! It’s more economical and you have more control over the size of your bird.”
Pro tip: Don’t move the poultry when you first place it in the pan. Allow it to sear undisturbed, until its skin is golden brown and the bird releases naturally from the skillet. This will ensure caramelized, crispy bits and rendered fat, the magic ingredients in the pan sauce that give it loads of flavor.
“Symon’s Dinners Cooking Out” Copyright © 2025 by Michael Symon Photographs copyright © 2025 by Ed Anderson. Published in the United States by CLARKSON POTTER/PUBLISHERS An imprint of the Crown Publishing Group A division of Penguin Random House LLC, New York.
Ingredients
1 small bunch thyme
Extra-virgin olive oil
One 6-pound whole chicken, cut into eight pieces
Kosher salt and freshly ground black pepper
3 garlic cloves, sliced
½ cup sweet vermouth
1½ cups chicken stock
2 beefsteak tomatoes, cut into wedges
½ cup pitted Castelvetrano olives
3 tablespoons thinly sliced fresh basil leaves
2 tablespoons unsalted butter
Directions
1. Prepare and preheat a charcoal grill for indirect cooking, with one hot side and one hold (unheated) side.
2. Bundle up the thyme with a piece of butcher’s twine and set it aside.
3. Place a large cast iron skillet on the hot side of the grill to preheat. Add a drizzle of olive oil to the skillet. Season both sides of the chicken with a few pinches of salt and twists of pepper. Place the chicken skin-side down in the skillet and cook until nicely charred, 8 to 10 minutes.
4. Flip the chicken, add the garlic and cook until aromatic, about 1 minute. Add the vermouth and deglaze the pan, scraping it with a wooden spoon to get up the browned bits on the bottom of the pan. Cook until the vermouth reduces slightly, about 30 seconds. Add the chicken stock, tomatoes, olives and thyme bundle and bring to a simmer. Season with a pinch of salt and a twist of pepper. Move the skillet to the hold side of the grill, cover the grill and cook until the meat reaches an internal temperature of 165°F at the leg/thigh joint, 20 to 22 minutes.
5. Remove the skillet from the heat and transfer the chicken to a platter. Remove and discard the thyme bundle. Stir the basil and butter into the skillet sauce. Pour the sauce over the chicken and serve.
Nutrition Facts
760 calories
53g fat
6g carbs
60g protein
2g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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