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!