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• Total Time 90 min
• Yield 6 Servings
• Level Easy

Whole chicken grilled with garlic, lemon and seasoning. Simple and tasty.
 

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Ingredients

• 2 lemons
• 3 tablespoons margarine or butter, melted
• 1 tablespoon snipped fresh rosemary or 1 teaspoon dried rosemary, crushed
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 broiler-fryer chicken (2 1/2 to 3 pound)
• 4 cloves garlic, halved
• 3/4 cup chicken broth
• 1 tablespoon cornstarch
• 1 tablespoon margarine or butter

Directions

1. 1. Cut one of the lemons into thin slices. Set aside.
2. 2. Finely shred 1 teaspoon of lemon peel from the other lemon. Squeeze juice from the lemon. Measure juice. If necessary, add enough water to equal 3 tablespoons total.
3. 3. Stir together the lemon peel, 2 tablespoons lemon juice, the 3 tablespoons melted margarine or butter, rosemary, salt, and pepper.
4. 4. Remove the neck and giblets from the chicken. Rinse the chicken on the outside as well as inside the body and neck cavities. Pat dry with paper towels. Place the lemon slices and garlic cloves inside the body cavity. Skewer the neck skin to the back. Twist wing tips under the back.
5. 5. In a grill with a cover arrange preheated coals for indirect grilling. Test for medium heat where chicken will cook. Place the chicken, breast side up, on a rack in a roasting pan on the grill rack. Brush the chicken with the lemon-rosemary mixture. Cover and grill for 1 to 1 1/4 hours or till the chicken is no longer pink, brushing occasionally with the lemon-rosemary mixture.
6. 6. Meanwhile, for sauce, in a small saucepan combine the remaining 1 tablespoon lemon juice, chicken broth, and cornstarch. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more. Stir in the 1 tablespoon margarine or butter. Serve with the chicken. Makes 6 servings.