Shelly's Recipe

ROSEMARY LEMON-PEPPER CHICKEN

Category: Poultry I

3 1/2 - 4 lb whole chicken
1 tbsp olive oil

Seasoning Rub
3 tbsp dried rosemary
2 tbsp lemon-pepper seasoning
1 tbsp dried parsley and sesame seed
1/4 tsp garlic powder
1/8 tsp ground thyme and paprika

Remove giblets and reserve for use another time. Rinse chicken; pat dry and rub inside and out with olive oil. Tie legs together and fold wings under body.

Preheat grill and lightly coat with oil. Mound coals to one side of grill. Combine seasoning rub ingredients and rub on chicken inside and out as well as under skin. Place chicken on one side of grill, opposite of coals.

Close lid and cook slowly for 1-2 hours or until temperature reaches 180 and juices run clear when thighs are pierced with fork.

NOTE: For added smoky flavor, add a few pieces of water-soaked hickory chips to fire when cooking chicken. Can make several chickens at a time for later use. Cooking time may need to be extended. Wrap cooled, cooked chicken in freezer foil and freeze. Reheat in oven directly from freezer.