Flavorful, juicy, and herb-infused, this herb-roasted whole chicken is a recipe you will reach for time and time again. This recipe follows some basic principles for a perfect roast chicken: Coat the skin in a layer of oil or butter for a golden and crisp skin, fill the cavity with bright aromatics for subtle flavor throughout, and gently roast so the chicken stays moist. These rules apply whether you’re roasting a chicken in the oven or grilling the chicken using indirect heat.
Ingredients:
- 1 whole chicken (about 4-5 pounds)
- 2 tablespoons olive oil
- 1 lemon, halved
- 4 cloves garlic, crushed
- Fresh rosemary, thyme, and parsley (a few sprigs each)
- Salt and pepper to taste
Instructions:
- Preheat your grill for indirect heat.
- Rinse the chicken and pat dry with paper towels.
- Rub the chicken all over with olive oil. Season generously with salt and pepper.
- Stuff the cavity with lemon halves, crushed garlic, and fresh herbs.
- Place the chicken on the cooler side of the grill, breast side up. Close the lid.
- Cook for about 1.5 to 2 hours, or until the internal temperature reaches 165°F in the thickest part of the thigh.
- Let the chicken rest for 10-15 minutes before carving and serving.
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