Poultry is America's favorite meat on the grill or in the oven. Regardless, it is a stable of most diets and taste buds alike. Why not try a really tasty recipe full of flavorful herbs and spices!
First: To begin with, let's first start the fire in the pit. (If you are using a gas grill, you can wait a little longer before getting started.) The goal here is to have your pit running at a steady medium-high heat - about 350°F. When we get to the pit with the bird, we will be wanting to cook using indirect heat (i.e. fire source on one side of the pit and the chicken on the other side).
After removing the extra parts from the cavity of the bird, rub the inside with the lemon juice and then sprinkle with salt and fresh ground black pepper. Next, place the onion quarters, dried herbs, and parsley inside the chicken's cavity.
Third: Once you are ready, carefully place the chicken on the indirect side of your pit and and roast at 350° until the internal temperature reaches roughly 165° on an instant read meat thermometerwhen inserted into the thickest part of the thigh - don't let it touch the bone. Cooking time will be about 20 minutes per pound - but use your meat thermometer to be sure! Baste with additional olive oil as needed.