So, I fired up the grill, popped some garlic, lemon, sake, rosemary, and green onion into the center, stuck the chicken on the vertical steam tube and pat it with a favorite spice rub.
I sprinkled a few potatoes on the bottom the tray and "baked" the chicken on the grill with the lid closed for about 25 minutes, until a thermometer read 170 degrees.
I was very pleasantly surprised at how moist and delicious my chicken turned out. This method gave me super crispy skin and moist tender and juicy meat. The fat dripped over the potatoes giving them a crispy skin and soft, tender filling.
Project Grill-Roasted Chicken is a success!