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Homemade Lemon Herb Chicken

 Homemade Lemon Herb Chicken
If you're looking for the perfect combination, the mild taste of apple-wood chips pairs well wine, herbs and citrus flavor.
6 ServingsPrep: 30 min. Cook: 1-1/4 hours


  • 1/4 cup butter, softened
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary, crushed
  • 1/2 teaspoon dried savory
  • 1 small lemon, thinly sliced
  • 1 empty 12-ounce beverage can
  • 3/4 cup dry white wine
  • 1 broiler/fryer chicken (3-1/2 to 4 pounds)


  • Prepare grill for indirect heat, using a drip pan. In a small bowl,
  • combine the first six ingredients. Loosen skin from around the
  • chicken breast, thighs and legs. Rub the butter mixture under the
  • skin. Rub any remaining mixture into the body and neck cavities.
  • Arrange four to six lemon slices under the skin on the breast and
  • thighs. Tuck wing tips behind the back.
  • Poke additional holes in top of the empty can with a can opener. Pour
  • the wine into the can. Holding the chicken with legs pointed down,
  • lower chicken over the can so it fills the body cavity. Place
  • chicken over drip pan.
  • Grill, covered, over indirect medium heat for 1-1/4 to 1-1/2 hours or
  • until a meat thermometer reads 180°. Remove chicken from grill;

2 of 2

Homemade Lemon Herb Chicken (continued)

Directions (continued)

  • cover and let stand for 10 minutes. Yield: 6 servings.
Nutritional Facts: 1 serving (1 piece) equals 380 calories, 24 g fat (9 g saturated fat), 123 mg cholesterol, 168 mg sodium, 2 g carbohydrate, trace fiber, 33 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.