Roasted Chicken on Grill Ww
Elevate your backyard barbecue with this irresistible Roasted Chicken on Grill WW recipe, featuring the perfect balance of smoky, savory, and citrusy flavors. Prepared with a whole chicken, this dish is infused with a flavorful marinade of olive oil, garlic powder, paprika, dried thyme, and black pepper, ensuring every bite bursts with rich, aromatic goodness. Stuffed with fresh rosemary, garlic cloves, and zesty lemon for added depth, the chicken is trussed to cook evenly and roasted to perfection over indirect heat, achieving a crispy golden exterior and juicy, tender meat inside. With just 15 minutes of prep and a hands-off grill time, this dish is ideal for weeknight dinners or special occasions. Serve it with grilled veggies or a vibrant salad for a complete meal your guests will rave about. A timeless favorite for grilling enthusiasts seeking healthy, flavorful recipes!
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Recipe Information
Ingredients
- 1 piece (about 4-5 pounds) Whole chicken
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 piece Lemon
- 2 sprigs Fresh rosemary
- 4 pieces Garlic cloves
Instructions
Preheat your grill to medium-high heat, around 375°F to 400°F (190°C to 200°C). If using a charcoal grill, prepare for indirect cooking by placing the coals on one side.
Clean and pat dry the whole chicken with paper towels. Remove any excess fat or giblets from the cavity, if included.
In a small bowl, mix olive oil, garlic powder, paprika, dried thyme, salt, and black pepper to create a marinade.
Rub the marinade generously all over the chicken, including underneath the skin for maximum flavor. Reserve about a teaspoon of seasoning for the cavity.
Cut the lemon into halves and stuff the cavity of the chicken with the lemon, rosemary sprigs, and garlic cloves. Sprinkle the reserved seasoning inside the cavity.
Truss the chicken by tying the legs together with kitchen twine and tucking the wings under the body. This helps the chicken cook evenly.
Place the chicken on the grill, breast-side up, over indirect heat (not directly over the flame). If using a gas grill, turn off the burners directly underneath the chicken.
Close the lid and grill the chicken for 60-90 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast and 175°F (80°C) in the thighs.
If desired, use a grill-safe pan or drip tray underneath the chicken to catch drippings for additional flavor.
Once cooked, carefully remove the chicken from the grill and let it rest for 10-15 minutes before carving. Resting allows the juices to redistribute, resulting in a moist and tender chicken.
Carve and serve the roasted chicken alongside your favorite grilled vegetables or a fresh salad for a complete meal.
Nutrition Facts
Calories |
570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.3 g | 56% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 2517 mg | 109% | |
| Total Carbohydrate | 14.8 g | 5% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 1.8 g | ||
| Protein | 36.9 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 80 mg | 6% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 640 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
