August 05, 2021

Lemon Rosemary Roasted Chicken

Name: Lemon Rosemary Roasted Chicken Recipe
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 6
Cuisine: American
Ingredients: 1 whole Chicken; To Taste, Citrus Spice Rub; 1 1/2 cups Chicken Stock; 8 tbsp. Butter, softened; 2 Carrots, peeled &amp; sliced lengthwise; 1 tsp. Granulated Garlic; 2 tsp. Kosher Salt; 2 tsp. Lemon, zest; 1 Lemon, cut into eighths; 2 Rosemary Sprigs; 1 tsp. Rosemary, dried; 1/2 tsp. Thyme, dried; 1 Yellow Onion, sliced into eighths; 1 Yellow Onion, sliced; Louisiana Grills Cherry Blend Hardwood Pellets; Butcher's Twine; Cast Iron Skillet

Perfectly tender and juicy whole roasted chicken that’s elevated enough for Sunday dinner but easy enough for a weeknight. The chicken is coated in a succulent compound butter flavored with fresh lemon and rosemary and stuffed with aromatics for extra flavor.

Lemon Rosemary Roasted Chicken Recipe

Rated 2.1 stars by 13 users

Servings

Prep Time

15 minutes

Cook Time

90 minutes

Author:

Louisiana Grills Kitchen

Wood Pellet Recommendation

In order to bring out the sweeter notes in this recipe, we recommend using our Pennsylvania Cherry Hardwood Pellets.

This recipe uses Louisiana Grills Citrus Spice Rub.

Diet Info

Low Carb

Ingredients

1 whole Chicken
To Taste, Citrus Spice Rub
1 1/2 cups Chicken Stock
8 tbsp. Butter, softened
2 Carrots, peeled & sliced lengthwise
1 tsp. Granulated Garlic
2 tsp. Kosher Salt
2 tsp. Lemon, zest
1 Lemon, cut into eighths
2 Rosemary Sprigs
1 tsp. Rosemary, dried
1/2 tsp. Thyme, dried
1 Yellow Onion, sliced into eighths
1 Yellow Onion, sliced

Pellets

Louisiana Grills Cherry Blend Hardwood Pellets

Special Tools

Butcher's Twine
Cast Iron Skillet

Directions

Fire up your Louisiana Grills pellet grill on SMOKE mode and let it run with lid open for 10 minutes then preheat to 425° F. If using a gas or charcoal grill, set it up for medium-high heat.

Preparing the Compound Butter

Make the compound butter: in a bowl, combine the softened butter, lemon zest, granulated garlic, dried rosemary, and dried thyme. Set aside.

Preparing the Chicken

Pat the chicken dry with paper towels. Loosen the skin in between the breast and thighs, then tuck in the herbed butter underneath the skin. Season the chicken generously with Citrus Spice Rub, salt and pepper, including inside the cavity. Stuff the cavity with lemon eighths, onion eighths, and rosemary sprigs. Secure the chicken legs with kitchen twine, then tuck in wings under the chicken.
Place the sliced onion and carrots in a cast-iron skillet, then set the prepared chicken on top, pour the stock around the chicken, then transfer to the grill.
Roast the chicken for 1 ¼ to 1 ½ hours, until an internal temperature reaches 165° F.
Remove the roasted chicken from the grill, and allow to rest for 15 minutes prior to serving.

Recipe Note

Rotate the pan every 20 minutes for even browning, roasting approximately 20 to 25 minutes per pound.