Low & Slow Herb Roasted Chicken
Servings: 4 servings
Calories: 903kcal
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: 903kcal | Carbohydrates: 22g | Protein: 32g | Fat: 77g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 1285mg | Potassium: 548mg | Fiber: 3g | Sugar: 15g | Vitamin A: 479IU | Vitamin C: 39mg | Calcium: 82mg | Iron: 3mg