Categories: chicken

Ingredients

• *1 whole chicken (about 3 1/2 pounds)
• *1 lemon
• *1 small bunch thyme
• *6 garlic cloves
• *1/2 teaspoon salt
• *1/4 teaspoon coarsely ground black pepper

Directions

1. Preheat gas grill for covered indirect grilling over medium heat.

2. Remove giblets and neck from chicken. Rinse chicken with cold running water; drain well; pat dry with paper towels.

3. From lemon, grate 2 teaspoons peel. Cut lemon into quarters and set aside. Chop enough thyme to equal 1 teaspoon; reserve remaining sprigs. Into cup, add lemon peel, chopped thyme, salt and pepper; set aside. Place lemon quarters, whole garlic cloves, and 3 thyme sprigs inside cavity of chicken. Reserve remaining thyme sprigs for garnish if you like.

4. With chicken breast side up, lift wings up toward neck, and then fold wing tips under back of chicken so wings stay in place. With string, loosely tie legs together. Rub lemon mixture on outside of chicken.

5. Place chicken on hot grill rack over medium heat. Cover grill and cook chicken until juices run clear when thickest part of chicken is pierced with tip of knife, about 1 hour and 15 minutes.

6. Place chicken on platter; let stand 10 minutes to set juices for easier carving. Garnish with thyme, if using. Remove skin from chicken before eating, if you like.

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