Lemon Herb Roast Chicken for four people:
One 4-5 lb Whole Chicken
4 tbsp soft unsalted butter
6 garlic cloves
5 fresh Thyme Springs
5 leaves of fresh Basil
3 thinly sliced Green Onions
Zest of 1 large Lemon
½ Lemon cut into 3 slices
Fresh Ground Pepper to taste
Soak plank according to instructions
Rinse the Chicken with cool water, inside and out and dry.
Herbed Butter :
Combine 2 tbsp butter, 2 finely minced garlic gloves, 2 sprigs of thyme, 2 leaves of chopped basil. 1 sliced green onion, and lemon zest. Spread will be thick. Generously rub the spread under the skin of the chicken.
Crush the remaining garlic cloves. Stuff the chicken cavity with crushed garlic, lemon slices, balance of thyme and basil, and 1 tbsp unsalted butter and season with Sea Salt and pepper to taste.
Place the chicken on a TrueFire Cedar Plank and grill for approximately 55 minutes with the grill lid closed. Meat should register 170 degrees F in the breast meat and 185 degrees F in the thigh meat.
When done, let the chicken set for 5 to 10 minutes to allow the juices to settle prior to carving.