Grilled Whole Herbed Chicken

Ingredients:

• 5 garlic cloves, thinly sliced
• 1 tbsp. extra-virgin olive oil
• 1 tbsp. grated lemon zest
• 1 tbsp. chopped fresh rosemary
• 1 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 (3 1/2- 4 lb.) chicken, giblets discarded
• 1/2 onion, peeled and halved
• 1/2 lemon, halved

Makes 6 Servings (1/6 of chicken per serving)

1. Spray the grill rack with nonstick spray; prepare the grill for indirect cooking and maintain a medium-hot fire.
2. Combine the garlic, oil, lemon zest, rosemary, salt, and pepper in a small bowl; mix well. using your fingers loosen the skin over the chicken breasts, legs, and thighs. Rub the garlic mixture into the meat under the skin. Place the onion and lemon inside the body cavity. Tuck the wing tips under the chicken and tie the legs closed with kitchen string to help hold the shape of the bird during grilling.
3. Place the chicken on the indirect heat section of the grill rack (away from the heat source), breast side up. Cover the grill and grill, without turning, until an instant-read thermometer inserted in a thigh registers 165 F, about 1 hour and 50 minutes. Transfer the chicken to a carving board and let stand for about 10 minutes before carving. Remove the skin before eating.

WW POINTS VALUE: 5 pts.

Note: This recipe appears in the WW Ultimate Chicken Cookbook. This chicken is an elegantly delicious meal to cook when the weather is nice. The aromas add nice flavor to the chicken and make it moist and juicy too. You can also use the marinade on boneless, skinless chicken breasts, turkey or pork and your protein will still be delicious. Don't forget to have a glass of white wine with this dish.