My parents travelled to Seattle a few weeks ago and while they were there, they went to a restaurant called Sharp’s Roasthouse. My mom was telling me how amazing it was, the food was great, and overall, a great place to try out. When my parents flew back into town, they had the recipe for the restaurants notorious herb chicken. The recipe is a smoker version, so we were excited to fire up our smoker and get to work! However, I wrote the recipe below for the marinade portion since anyone can make it in the oven, grill, or smoker!!
By far, this was the best whole chicken my family had ever had. The flavor was amazing and even my three kiddos went crazy over it. I definitely recommend this for those upcoming BBQ’s coming up over the next few months!! This is a two day recipe since you want to marinade on day one and cook on day two. Be sure to allow enough time for both, trust me….you don’t want to rush it, it is worth the wait!
Thanks mom and dad for bringing the recipe back!!!
- 1 whole chicken (3-5 lbs)
- 1 lemon
- Rind of 1 lemon
- 1/4 cup olive oil
- 8 cloves garlic
- 2 teaspoon Basil
- 2 teaspoon whole Thyme
- 1 teaspoon salt
- 1 teaspoon brown sugar
- 1/8 teaspoon ground pepper
- Produce bag
- Day one, combine the lemon juice, olive oil, garlic, Basil, brown sugar, thyme, salt, and pepper in a blender and blend until smooth.
- Brush the whole chicken with the mixture liberally, including in the cavity.
- Put the reserved lemon rind in the cavity and place whole chicken in the plastic produce bag.
- Tie the end up and place chicken in the refrigerator.
- Day two, remove chicken from bag.
- Squeeze out, pastry style, from the bag any remaining herb seasonings and brush over chicken.
- Roast the chicken in the oven, smoker, or grill until temperature reaches 165 + in the hip joints when tested.
- Remove from heat and allow to sit out for about 10 minutes prior to slicing into meat!