Low & Slow Herb Roasted Chicken

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Low & Slow Herb Roasted Chicken

Servings: 4 servings
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Ingredients 

  • 1 (3 pound) whole roasting chicken
  • Kosher salt
  • 2 cups gluten-free Italian salad dressing
  • 2 whole lemons, (preferably organic), divided
  • 2 tablespoons minced fresh rosemary
  • 2 tablespoons minced fresh thyme
  • 1 tablespoon minced fresh sage
  • 1 medium shallot, , minced
  • 3 cloves garlic, , minced
  • ¼ teaspoon black pepper
  • ½ cup extra-virgin olive oil

Instructions 

  • Rinse the chicken and pat dry.
  • Season the cavity and skin with salt.
  • Place the chicken in a large food storage bag.
  • Combine the salad dressing with the juice of 1 lemon and pour the mixture into the bag with the chicken.
  • Seal and refrigerate for 30 minutes, or up to 8 hours.
  • Combine the rosemary, thyme, sage, shallot, garlic, ½ teaspoon salt, pepper and olive oil in a small bowl.
  • Let sit while the chicken is marinating (at least 30 minutes, or up to 8 hours).
  • Preheat the grill to low, about 325ºF.
  • Remove the chicken from the marinade, discard the marinade, and pat the chicken dry with paper towels.
  • Insert the remaining whole lemon into the cavity of the chicken.
  • Rub the herb oil mixture generously over the top of the chicken.
  • Place the chicken on the grill, close the lid, and cook for 45 minutes over low heat or until the juices run clear when the thigh is poked with a knife.
  • Let the chicken sit for 5 minutes, remove the lemon from the cavity, and serve.

Nutrition

Calories: 903kcalCarbohydrates: 22gProtein: 32gFat: 77gSaturated Fat: 14gTrans Fat: 1gCholesterol: 122mgSodium: 1285mgPotassium: 548mgFiber: 3gSugar: 15gVitamin A: 479IUVitamin C: 39mgCalcium: 82mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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