Welcome Back Smokin and Grillin wit AB! Roasted Chicken recipe a perfect balance of smoky flavors, juicy meat, and aromatic herbs, this dish is guaranteed to impress your friends and family at your next backyard barbecue. So fire up your grill or smoker, and let’s dive into the delicious world of outdoor cooking!
Ingredients
- 1 recipe chicken brine (optional but highly recommended)
- 5 lb whole chicken
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 onion, peeled and quartered
- 1 lemon, quartered
- 6 tablespoons butter, softened
- 2 teaspoons minced garlic
- 2 teaspoons fresh thyme leaves, minced
- 2 teaspoons fresh rosemary leaves, minced
- 1 tablespoon fresh parsley leaves, minced
- Salt and pepper to taste (go easy on the salt if you’ve brined your chicken)
Instructions
Prepare the Chicken:
- If using the chicken brine, prepare it according to the recipe instructions and submerge the whole chicken in it. Let it brine in the refrigerator for the recommended time.
Preheat the Grill or Smoker:
- Preheat your grill or smoker to medium-high heat, targeting a temperature of around 375°F (190°C).
Prepare Herb Butter:
- In a small bowl, combine the softened butter, minced garlic, minced thyme leaves, minced rosemary leaves, minced parsley leaves, and a pinch of salt and pepper. Mix well until thoroughly combined.
Stuff the Chicken:
- Remove the chicken from the brine (if using) and pat it dry with paper towels.
- Stuff the cavity of the chicken with the quartered onion, lemon, and sprigs of fresh rosemary and thyme.
Apply Herb Butter:
- Gently loosen the skin of the chicken by sliding your fingers under the skin, being careful not to tear it.
- Spread a generous amount of the herb butter mixture under the skin, covering as much of the chicken as possible.
- Rub the remaining herb butter all over the outside of the chicken, ensuring it’s evenly coated.
Prepare for Grilling/Smoking:
- If using a grill, set it up for indirect grilling by turning off one burner (for gas grills) or pushing the charcoal to one side (for charcoal grills). If using a smoker, ensure it’s set up for smoking with your preferred wood chips or chunks.
Grill/Smoke the Chicken:
- Place the prepared chicken on the grill or smoker over indirect heat.
- Close the lid and cook for about 1.5 to 2 hours, or until the internal temperature of the chicken reaches 165°F (74°C) in the thickest part of the thigh, and the juices run clear.
Rest and Serve:
- Once done, remove the chicken from the grill or smoker and let it rest for about 10 minutes before carving.
- Serve the roasted chicken with your favorite sides and enjoy!
Roasted Chicken
Ingredients
- 1 chicken brine
- 5 lb whole chicken
- 2 fresh rosemary
- 2 fresh thyme
- 1 onion peeled and quartered
- 1 lemon quartered
- 6 tbsp butter softened
- 2 tsp minced garlic
- 2 tsp fresh thyme leaves minced
- 2 tsp fresh rosemary leaves minced
- 1 tbsp fresh parsley leaves minced
- Salt & Pepper to taste
Instructions
- If using the chicken brine, prepare it according to the recipe instructions and submerge the whole chicken in it. Let it brine in the refrigerator for the recommended time.
- Preheat your grill or smoker to medium-high heat, targeting a temperature of around 375°F (190°C).
- In a small bowl, combine the softened butter, minced garlic, minced thyme leaves, minced rosemary leaves, minced parsley leaves, and a pinch of salt and pepper. Mix well until thoroughly combined.
- Remove the chicken from the brine (if using) and pat it dry with paper towels.
- Stuff the cavity of the chicken with the quartered onion, lemon, and sprigs of fresh rosemary and thyme.
- Gently loosen the skin of the chicken by sliding your fingers under the skin, being careful not to tear it.
- Spread a generous amount of the herb butter mixture under the skin, covering as much of the chicken as possible.
- Rub the remaining herb butter all over the outside of the chicken, ensuring it’s evenly coated.
- If using a grill, set it up for indirect grilling by turning off one burner (for gas grills) or pushing the charcoal to one side (for charcoal grills). If using a smoker, ensure it’s set up for smoking with your preferred wood chips or chunks.
- Place the prepared chicken on the grill or smoker over indirect heat.
- Close the lid and cook for about 1.5 to 2 hours, or until the internal temperature of the chicken reaches 165°F (74°C) in the thickest part of the thigh, and the juices run clear.
- Once done, remove the chicken from the grill or smoker and let it rest for about 10 minutes before carving
- Serve the roasted chicken with your favorite sides and enjoy!
Tried this recipe?Let us know how it was!
