Date Night Whole Roasted Chicken


  • 1 Whole Chicken
  • Salt and Pepper for Seasoning
  • 1/2 Lemon
  • 2 Cloves Garlic
  • Sprig of Thyme
  • Bay Leaf
  • 1 ea 5 oz Banner Butter (unsalted)
  • Sprig of Sage


  1. Wash and dry the chicken inside and out.
  2. Remove the wishbone to allow easier carving.
  3. Season the cavity of the bird with salt and pepper.
  4. Stuff the cavity with lemon, garlic, thyme and bay leaf.
  5. Truss the legs and tail with twine as demoed by Chef Rusty.
  6. Separate the skin from the breasts and stuff with butter and sage.
  7. Pin the wings behind the breasts.
  8. Season the outside of the bird with salt and pepper.
  9. Set Big Green Egg to 350°F indirect heat.
  10. Place the chicken breast side up and cook to an internal temperature of 170°F.
  11. Allow resting for 10 minutes before carving and enjoy!

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