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Roast Chicken With Lemon Herb Rub

Barbecue.Master's picture
Ingredients
  Minced lemon rind 2
  Garlic 5 Clove (25 gm), minced
  Dried thyme 1 Tablespoon, finely crumbled
  Dried rosemary 2 Teaspoon, finely crumbled
  Sage leaves 2 Teaspoon, finely crumbled
  Whole chicken 4 Pound (1 Piece)
  Freshly ground pepper To Taste
  Salt To Taste
Directions

In a small bowl or with a mortar and pestle combine lemon, garlic, and herbs to form a slightly moist paste.
Wash the chicken and dry thoroughly, inside and out.
Loosen the skin across the breast and then down around the leg and thigh using a chop stick or your fingers.
Work the seasoning mixture under the skin and into the meat of the breasts, legs and thighs and all over the outside skin as well.
Season the cavity of the chicken with salt and pepper.
Using an elastic food tie, truss the chicken.
Rotate the chicken on the spit rods for 55 to 60 minutes or until the internal temperature reaches 170 degrees on the instant thermometer inserted in the thigh meat.
Remove chicken and cut into pieces to serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Ingredient: 
Chicken

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