Lemon-Herb Grilled Chicken

Recipe

Main Dish
Lemon-Herb Grilled Chicken

Primary Media

Whole chicken on a wooden cutting board with grilled corn, fresh rosemary, and lemon wedges

User Rating

4 out of 5 stars
Rate it:
2 ratings

Recipe Data

4
Servings
15min
Prep
1hr45min
Total

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Description

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.

Recipe Tags

Servings and Ingredients

Ingredients
Serves 4
QuantityIngredientAdd
2 tbsp.plus 1 tsp Hy-Vee butter, divided, softened
1 ½ tbsp.chopped fresh rosemary
1 ½ tbsp.chopped fresh thyme
4garlic cloves, minced
¾ tsp.Hy-Vee salt, divided
1(3-1/2 to 4 pound) Hy-Vee 100% natural COOL Chicken whole fryer
½medium lemon, cut in half
tsp.Hy-Vee ground black pepper

Directions

  1. For herb butter, in a small bowl combine 2 tablespoons softened butter, rosemary, thyme, garlic and 1/2 teaspoon salt.
  2. 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.
  3. Preheat grill for indirect cooking to medium-high heat.
  4. 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.

Nutrition facts

Servings

310 Calories per serving

Amounts Per Serving

  • Total Fat: 24g
  • Cholesterol: 105mg
  • Sodium: 520mg
  • Total Carbohydrates: 2g
  • Protein: 22g

Daily Values

0%
Vitamin A 10%
0%
Vitamin C 10%
0%
Iron 8%
0%
Calcium 4%

Recipe Source:

Hy-Vee Seasons Spring 2014.