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.


  • 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


  1. Preheat your grill for indirect heat.
  2. Rinse the chicken and pat dry with paper towels.
  3. Rub the chicken all over with olive oil. Season generously with salt and pepper.
  4. Stuff the cavity with lemon halves, crushed garlic, and fresh herbs.
  5. Place the chicken on the cooler side of the grill, breast side up. Close the lid.
  6. Cook for about 1.5 to 2 hours, or until the internal temperature reaches 165°F in the thickest part of the thigh.
  7. Let the chicken rest for 10-15 minutes before carving and serving.


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