Kamado Roasted Chicken Bento

Yesterday I roasted a huge 5 pound (almost 6 pound) chicken in the kamado for dinner.  To make the chicken, I poured a little olive oil onto the chicken and used a Hawaiian seasoned salt that I rubbed all over the chicken, both inside and out.  In Hawai`i we would say that you have to lomi lomi or massage the chicken to distribute the seasoning well.  I also stuck a few sprigs of rosemary, that I have growing in our backyard, into the cavity of the chicken.  Then I tied the legs together and put the chicken into the kamado uncovered, at 350 degrees for about an hour and 45 minutes.  To gauge the temperature, I used an oven thermometer that I left right on the grill.

With the leftover chicken, I made a bento for myself and Sean to share.  In the bento there was the roasted chicken, kabocha, a few veggies, kiwi slices, and rice with ume.

Before and after pictures of the chicken.

Golden 5 pound bird coming out of the kamado!

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