Rosemary Lemon Chicken
12-inch Dutch oven
12 briquettes 9n the lid
12 briquettes on the bottom
Baking time: 350° for 50 minutes
1 whole chicken
½ cup lemon juice for injector
1 tablespoon minced fresh rosemary
1 tablespoon McCormick Grill Mate Montreal
3 tablespoons lemon juice for exterior rub
1 teaspoon sea salt
Lemon zest is made by grating only the outside yellow rind of a lemon. Avoid grating deeper into the white rind layer. Add 3 tablespoons lemon juice to lemon zest and thoroughly rub mixture outside and inside of chicken. Add salt and seasoning along with the minced rosemary. Evenly coat chicken with this seasoning. Inject lemon juice inside the chicken breast, thighs, and legs. Roast for 50 minutes and serve with lemon slices as garnishment.
Note: This chicken is tender, moist, and deliciously flavored with rosemary and lemon. Again the advantage of the Dutch oven's lid is to seal in the flavors and avoid drying out the chicken breasts.