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!
