All you need:
2 tbsp plus 1 tsp Hy-Vee butter, divided, softened
1 1/2 tbsp chopped fresh rosemary
1 1/2 tbsp chopped fresh thyme
4 garlic cloves, minced
3/4 tsp Hy-Vee salt, divided
1 (3-1/2 to 4 pound) Hy-Vee 100% natural COOL Chicken whole fryer
1/2 medium lemon, cut in half
1/8 tsp Hy-Vee ground black pepper
All you do:
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.
Nutrition information per serving:
Dietary Fiber: 1g
Saturated Fat: 9g
Trans fats: 0g
Daily nutritional values:
10% vitamin A
10% vitamin C