Grill-Roasted Chicken with Herbs
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 10 minutes 1-1/4 hours N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 whole chicken, about 3 pounds 1 large onion, cut into eighths 1 bay leaf
1/2 teaspoon celery seed 1/2 teaspoon poultry seasoning 1 stick (1/2 cup) butter or margarine
1/2 teaspoon dried basil 1/2 teaspoon dried tarragon 1 garlic clove, finely chopped



1 Wash chicken and pat dry. Place onion, bay leaf, celery seed, and poultry seasoning in cavity of chicken. Tie legs together with string. Insert meat thermometer in thickest part of the breast.
2 Melt butter in a small saucepan. Add basil, tarragon, and garlic.
3 Place chicken on grill over drip pan. Grill over medium indirect heat in a covered cooker until meat thermometer reads 180 to 185. Baste every 15 minutes with basil-tarragon butter.
4 NOTE: To grill over indirect heat, place coals to one side of the grill; set an aluminum foil drip pan under food.

Back