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Friday, August 30, 2013

Lemon-Herb Grill-Roasted Chicken

Nothing better than roasting a whole chicken with fresh lemon and herbs, it's a good way to enjoy Chicken

Makes:  4 servings
Cook: 1 1⁄4 hours 


    6    tablespoons butter, softened

    1    tablespoon All-Purpose Poultry Seasoning(I make my own, recipe below)

    1    tablespoon lemon juice

    1    teaspoon crushed garlic

    1⁄4    teaspoon lemon zest


    1    4-pound whole roasting chicken

    1    tablespoon salt

    1    tablespoon ground black pepper

    1    tablespoon All-Purpose Poultry Seasoning(I make my own, recipe below)

    1    lemon, thickly sliced

For Lemon-Herb Butter, in a small bowl, using a fork, combine softened butter, All-Purpose Poultry Seasoning, lemon juice, garlic, and lemon zest. Cover and chill in the refrigerator for 15 to 30 minutes or until firm but not hard.

Set up grill for indirect cooking over medium heat (no direct heat source under bird; see page 15). Oil grate when ready to start cooking.

Remove neck and giblets from chicken cavity. Trim excess fat. Rinse the chicken body cavity under cold water; pat dry with paper towels. Use your finger to carefully loosen the skin around the entire bird.

Chop Lemon-Herb Butter into small pieces. Place some of the butter pieces under the skin of the chicken. Rub the remaining butter pieces on the outside of the skin and season with salt and pepper. Stuff the cavity with fresh herbs and lemon slices.

Place chicken, breast side up, on hot, oiled grill over a drip pan. Cover grill. Roast for 1 1⁄4 to 1 1⁄2 hours or until golden brown and internal temperature of thigh meat reaches 180 degrees F. Remove chicken from grill and let stand for 10 minutes before carving.

Poultry Seasoning

Here is a great mix for poultry, and also makes a
great gift. Pack it in small jars, wrap in colorful
cellophane, and tie a ribbon with the recipe included!

2 cups dried parsley
1 cup dried sage, crumbled
1/2 cup dried summer savory
1/2 cup dried rosemary
1/4 cup dried lovage
1/4 cup dried marjoram
1 Teaspoon freshly ground pepper
1 Teaspoon dried onion powder

Mix well, store in an airtight container in a dark, cool place.
Use to season poultry, casseroles, and stuffing.

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