This is a recipe we tell people about when we’re out at farmers markets. Because it’s so simple, we can explain how to do it in less time than it takes to ring up a sale.
Eric (Masa) likes to cut up potatoes and carrots and add them to the skillet—you could also add other root veggies or hard squashes (peeled and cut into chunks)—but this is entirely up to you. Also optional is the butter and lemon in the cavity, but it really does plus the flavor, so we don’t suggest skipping it!
A word on kitchen tools:
Excellent barbecued chicken doesn’t have to be hard. In fact, you only need three things (besides the chicken itself) to make it great: spice, acid and oil.