While the grilled bird rests 10 minutes to reabsorb flavorful juices, cook buttered corn on a grill for 8 to 12 minutes, season to taste and dinner is ready.
Servings and Ingredients
|2 tbsp. plus 1 tsp Hy-Vee butter, divided, softened|
|1 ½ tbsp. chopped fresh rosemary|
|1 ½ tbsp. chopped fresh thyme|
|4 garlic cloves, minced|
|¾ tsp. Hy-Vee salt, divided|
|1 (3-1/2 to 4 pound) Hy-Vee 100% natural COOL Chicken whole fryer|
|½ medium lemon, cut in half|
|⅛ tsp. Hy-Vee ground black pepper|
- For herb butter, in a small bowl combine 2 tablespoons softened butter, rosemary, thyme, garlic and 1/2 teaspoon salt.
- Rinse chicken inside and out; pat dry. With chicken breast-side-up and starting at neck cavity, loosen skin from breast, legs and thighs with your fingers. Push herb butter under skin, distributing as evenly as possible. Rub one lemon piece on outer skin. Stuff both lemon pieces into cavity. Rub chicken with remaining 1 teaspoon butter. Season with remaining 1/4 teaspoon salt and pepper.
- Preheat grill for indirect cooking to medium-high heat.
- Place chicken breast-side up on hot grill over indirect heat. Cover grill. Grill for 1-1/4 to 1-1/2 hours or until internal temperature of thickest part of thigh reaches 180 degrees or breast reaches 165 degrees. Remove chicken from grill; let rest 10 minutes before carving.
Amounts Per Serving
- Total Fat: 24g
- Cholesterol: 105mg
- Sodium: 520mg
- Total Carbohydrates: 2g
- Protein: 22g
This light-bodied wine is often described as crisp with its strong acid bite. Aromatic and fruity, this wine is made in varying styles, but green fruits and citrus predominate. Pair with pork, chicken, fish, light salads, and cheeses like mozzarella and goat cheese.