Roasted Chicken On Grill (Ww) Recipe

Name: Roasted Chicken On Grill (Ww)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups hickory chips (or your favorite wood chips); 1 tablespoon fresh rosemary (or 1 teaspoon dried rosemary); 1 tablespoon fresh tarragon, chopped; 2 teaspoons lemon zest; 1 garlic clove, minced; 1 teaspoon olive oil; 1/2 teaspoon salt; 1 (3 1/2 lb) roasting chickens (discard giblets); 1 lemon, cut into 4 wedges; 2 garlic cloves, peeled; 2 fresh rosemary sprigs

Servings: persons

2 cups hickory chips (or your favorite wood chips)
1 tablespoon fresh rosemary (or 1 teaspoon dried rosemary)
1 tablespoon fresh tarragon, chopped
2 teaspoons lemon zest
1 garlic clove, minced
1 teaspoon olive oil
1/2 teaspoon salt
1 (3 1/2 lb) roasting chickens (discard giblets)
1 lemon, cut into 4 wedges
2 garlic cloves, peeled
2 fresh rosemary sprigs

1
Remove grill rack and preheat grill to medium.
2
Soak wood chips in a pan of water for 30 minutes.
3
Meanwhile combine next 6 ingredients (rosemary - salt) in a small cup ( I used a saucer).
4
With your fingers loosen the skin on the chicken breasts, legs and thighs. Rub herb mixture under the skin and then pull skin back into place.
5
Put the lemon wedges, garlic cloves and rosemary sprigs into chicken cavity. Tuck the wings under the chicken and tie the legs together with kitchen string.
6
Drain wood chips. If using a gas grill, place the chips in a disposable foil pan wit a few holes poked in and place on a lit burner. If using a charcoal grill, sprinkle chips over the coals. Spray grill rack with Pam and place back on the grill.
7
Place chicken breast side up on the cooler portion of the grill. Grill covered without turning for 1 1/2 hours or until meal thermometer registers 180 degrees F. (See note in description if using a charcoal grill).
8
Transfer chicken to a cutting board and let stand for 10 minutes before carving.
9
Discard ingredients in cavity and cut chicken into 6 servings. If following WW remove skin before eating or add points for the chicken skin.

242

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups hickory chips (or your favorite wood chips), 1 tablespoon fresh rosemary (or 1 teaspoon dried rosemary), 1 tablespoon fresh tarragon, chopped, 2 teaspoons lemon zest, and more.

Yes, Roasted Chicken On Grill (Ww) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Chicken On Grill (Ww)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions