Roasted Chicken with a Hint of Hickory Smoke

With lots of herbs growing in my garden, I made a rub for the chicken and the husband had the brilliant idea to add some wood chips (hickory) to the grill. We roasted it on 400 degree heat for about 5-10 minutes, flipping it once, and added a stainless steel bowl of water to cook at 350 for about 20-30 minutes more, so it didn't dry out. It was amazing, crispy skin and tender meat, full of flavor.

very finely minced lemon thyme, sage, marjoram, with salt, pepper and olive oil, to make a paste

Young whole chicken with fat removed and placed into the inner cavity (just for the cooking, removed and discarded when it was done). Rub the afore mentioned paste inside and out, and place a few sage leaves under the breast skin. So good!


Ira said…
looks fantastic

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