Grilled Herb-Rubbed Whole Chicken

This recipe serves 4-6 hungry guests, making it perfect for a Labor Day gathering.

This succulent grilled herb-rubbed chicken pairs well with the charred and flavorful grilled vegetables for a delightful late summer celebration. This recipe serves 4-6 hungry guests, making it perfect for a Labor Day gathering. Pair it with your favorite chilled white wine or a refreshing citrus-infused mocktail to complete the gourmet experience. Enjoy the labor of love you’ve put into creating this delectable feast!

Grilled Herb-Rubbed Whole Chicken

Prep Time: 20 minutes

Marinating Time: 2-4 hours

Cook Time: 1 hour

Serves: 4-6

Ingredients

1 whole chicken (about 4-5 pounds), giblets removed and patted dry
2 tablespoons olive oil
2 tablespoons fresh lemon juice
Salt and freshly ground black pepper, to taste

For the Herb Rub

2 tablespoons fresh rosemary leaves, finely chopped
2 tablespoons fresh thyme leaves, finely chopped
2 tablespoons fresh sage leaves, finely chopped
4 cloves garlic, minced
Zest of 1 lemon
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

For the Grilled Vegetables

2 zucchinis, sliced lengthwise
2 red bell peppers, seeded and quartered
1 red onion, sliced into rounds
Fresh, seasonal vegetables of your choice
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste

Instructions

Preparing the Chicken

In a small bowl, mix together the olive oil and lemon juice. Brush this mixture over the entire surface of the chicken, including the cavity. Season generously with salt and black pepper. Set aside.

Making the Herb Rub

In a separate bowl, combine the chopped rosemary, thyme, sage, minced garlic, lemon zest, salt, and black pepper. Mix well to create the herb rub.
Gently loosen the skin of the chicken by carefully sliding your fingers between the skin and the meat. Be careful not to tear the skin.
Rub the herb mixture evenly under the skin, directly onto the meat, and over the entire surface of the chicken, including the cavity.
Cover the chicken and refrigerate for 2-4 hours to allow the flavors to meld.

Preparing the Grill

Preheat your barbecue grill to medium heat. If using charcoal, wait until the coals have turned gray and are glowing evenly.
While the grill is heating, remove the chicken from the refrigerator and let it come to room temperature.

Grilling the Chicken and Vegetables

Clean the grill grates and lightly oil them to prevent sticking.
Place the marinated chicken on the grill, breast side down, and cook for about 20-25 minutes, or until nicely browned. Flip the chicken over and continue grilling for another 30-40 minutes, or until the internal temperature of the thickest part of the thigh reaches 165°F (75°C) and the juices run clear.
While the chicken is grilling, brush the sliced vegetables with olive oil and season with salt and pepper.
About 15-20 minutes before the chicken is done, place the prepared vegetables on the grill and cook until they are tender and slightly charred, about 10-15 minutes, turning occasionally.

Finishing Touches

Once the chicken is cooked through, carefully remove it from the grill and let it rest for about 10 minutes before carving.
Arrange the grilled vegetables on a platter alongside the carved chicken.

Serving

Serve the succulent grilled herb-rubbed chicken alongside the charred and flavorful grilled vegetables for a delightful late summer celebration. This recipe serves 4-6 hungry guests, making it perfect for a Labor Day gathering. Pair it with your favorite chilled white wine or a refreshing citrus-infused mocktail to complete the gourmet experience. Enjoy the labor of love you’ve put into creating this delectable feast!

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Farm Fresh Northwest, operated by Mark and Brooke Lathim, is dedicated to providing high-quality products. Their cattle and pigs are nurtured in a pasture-raised environment, ensuring they are free from antibiotics and hormones. Additionally, their feed is strictly non-GMO.

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