Drew’s Kitchen- Roasted Herbed Chicken

Summertime is grill time, and here’s a recipe that will be as welcome on the grill as it will be in your oven.

Ingredients:

1 1/2 – 3lb. broiler-fryer chicken

2 Tbsp. butter

3 Tbsp. lemon juice

1 tsp. dried thyme, crushed savory or sage

3 cloves garlic, minced

1/4 tsp. salt

1/4 tsp. pepper

To grill directly:

  • Rinse chicken; pat dry with paper towels. Tie legs to tail and twist wing tips under back.
  • Melt butter; stir in lemon juice, herb, garlic, salt and pepper.  Brush onto chicken.
  • Grill until no longer pink.  Brush occasionally with remaining herb mixture during the first 45 minutes.  If desired, garnish with fresh thyme.
  • Serves 4 to 6.

To grill indirectly:

  • In a covered grill arrange medium-hot coals around a drip pan.
  • Test for medium heat above the pan. Place poultry, breast side up, on the grill rack over the drip pan but not over the preheated coals. Lower the grill hood.
  • Grill for 1 to 1 1/4 hours or until no longer pink and the drumsticks move easily in the sockets.  Add more coals to maintain heat as necessary.

To roast:

  • Place chicken, breast side up, on a rack in a shallow roasting pan.
  • Roast, uncovered, in a 375° oven for 1 1/4 to 1 1/2 hours or till no longer pink and the drumsticks move easily in their sockets.
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