Roasted Chicken


1 whole SMF Chicken
Salt and Pepper to taste
1 Lemon, cut in half
1 handful of assorted herbs like sage, parsley, thyme, tarragon and/or rosemary


Preheat Big Green Egg to 350 degrees indirect heat. Pat the chicken dry with a paper towel. 

Season the chicken inside and out with salt and pepper.

Stuff the cavity with the lemon and herbs.  Lay the chicken flat on a cutting board breast-side up.

Twist the wings and pin behind the top of the back of the bird.

Place the chicken on a roasting pan and cook until the thick part of the breast reads an internal temperature of 165 degrees, about an hour.

Allow the chicken to rest for 15 minutes before serving.

Heather Sinyard