Grilled Lemon-Herb Chicken

If your grill is large enough, cook two chickens at the same time to feed a larger group or just to have more leftovers for quick lunches. Refrigerate leftover chicken for up to three days. Butterflying the chicken is easier to do with strong kitchen shears than with a knife.

This recipe goes with Curried Chicken Salad with Apples and Raisins, Guacamole Chicken Wraps, Grilled Chicken and Zucchini Sandwich, Summer Vegetable Tabbouleh with Chicken, Grilled Eggplant Pitas with Chicken and Goat Cheese, Spinach Salad with Chicken, Melon, and Mango, Southwestern Chicken Pasta Salad

Yield: 5 servings (serving size: about 4 ounces meat)

Ingredients

• 1  (5-pound) roasting chicken
• 2  tablespoons  chopped fresh parsley
• 1  tablespoon  chopped fresh thyme
• 3  tablespoons  fresh lemon juice
• 1  teaspoon  salt
• 1/2  teaspoon  freshly ground black pepper
• Cooking spray

Preparation

Remove and discard giblets and neck from chicken. Rinse chicken with cold water, and pat dry. Trim excess fat. Place chicken, breast side down, on a cutting surface. Cut chicken in half lengthwise along backbone (do not cut through breastbone). Turn chicken over. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.

Combine parsley, thyme, juice, salt, and pepper; rub mixture under loosened skin and over breast and drumsticks. Gently press skin to secure. Place chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 30 minutes.

Preheat grill to medium heat.

Place chicken, skin side up, on grill rack coated with cooking spray. Grill 55 minutes or until a thermometer inserted into meaty part of thigh registers 180°. Remove chicken from grill; cover and let stand 10 minutes. Remove and discard the skin.

Nutritional Information

Calories:

203 (27% from fat)

Fat:

6.2g (sat 1.7g,mono 2.2g,poly 1.4g)

Protein:

33.5g

Carbohydrate:

1.1g

Fiber:

0.2g

Cholesterol:

100mg

Iron:

1.5mg

Sodium:

565mg

Calcium:

21mg