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1
Preheat the grill to 350 degrees F.
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For the chicken:
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Trim the excess skin from the chickens and rinse the inside and outside, under cold running water.
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4
Pat dry with paper towels.
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5
Coat the chickens with olive oil to help the rub adhere.
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6
In a small bowl, add the sea salt, black pepper, oregano, chopped parsley, 9 cloves chopped garlic and the zest of 2 lemons.
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Combine well and coat the chickens with the spice mixture.
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8
Remove the beer from the cans and set aside.
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9
Rinse out the cans and pour 1-ounce of olive oil, 2 ounces of the chicken broth, and 2 ounces white wine into each can.
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10
Using 1/2 of the remaining lemon, squeeze some juice and 4 cloves of garlic into each can.
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Sprinkle the top of the cans with leftover spice mixture.
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12
Insert the beer cans into the chickens and arrange upright on the grill.
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Roast the chickens until the internal temperature reaches 165 degrees F on an instant-read thermometer, about 1 hour.
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14
For the vegetables:
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Slice the shallots and mushrooms and add to a small bowl.
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Season with salt and pepper, to taste.
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Preheat a grill pan and add the mushroom mixture.
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Cook until grill marks appear and texture softens a bit.
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When ready, transfer the mixture to a large piece of foil.
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Add 3 cloves of garlic, juice from the remaining 1/2 lemon, the peas, 1-ounce of olive oil, 1-ounce of chicken broth, and 1-ounce of white wine.
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Carefully wrap the foil around the mixture to enclose and transfer to the grill for approximately 15 minutes.
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22
When the chickens are fully cooked, remove from the grill to a cutting board and let rest for 10 minutes.
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Remove the cans from the chickens, and wrap the chickens in foil, laying them breast side down.
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Pour the contents of the cans into a small pan and put on the hot grill.
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Simmer until the sauce is reduced by half.
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26
Cut the chicken with poultry sears and arrange 1/2 a chicken on each plate.
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27
Remove the vegetables from the foil and evenly divide among the plates.
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28
Drizzle the chicken and vegetables with the reduced sauce and sprinkle lightly with the Romano.
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Garnish with oregano sprigs, chopped parsley, and lemon twists.
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30
A viewer, who may not be a professional cook, provided this recipe.
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The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
