Herb Roasted Chicken

• 5 lb whole chicken
• 1 (16 oz) bottle Sweetwater Spice Lemon Thyme Turkey Bath
• 1/2 cup Jacobsen Salt Co. Kosher Sea Salt
• 1 gallon water
• Cattleman’s Grill Ranchero Seasoning
• 4 sprigs fresh rosemary
• 4 sprigs fresh thyme

Pour the Sweetwater Spice Lemon Thyme Turkey Bath into an 8 Quart Briner Bucket. Add one gallon of water and 1/2 cup Jacobsen Salt Co. Kosher Sea Salt. Whisk well to dissolve the salt.

Place the whole chicken in the brine. Lock the plastic plate in place to keep the bird submerged. Place a lid on the bucket and transfer to the refrigerator. Brine for 1-1.5 hours per pound (5 lb chicken brines 5-7.5 hours).

Preheat your Yoder Smokers YS640s Pellet Grill to 425ºF, set up for indirect grilling.

Remove the chicken from the brine and rinse the surface of the bird.

Stuff the rosemary and thyme under the skin of the chicken breasts and inside the body cavity. Season the chicken under the skin and in the body cavity with Cattleman’s Grill Ranchero Seasoning.

Truss the chicken, tying the legs together, pulling them toward the breasts and wrapping around the bird to pin the wings to the body.

You might also enjoy: Smoked Cajun Turkey

Season the bird all over with Cattleman’s Grill Ranchero Seasoning.

Place the chicken directly on the second shelf of the grill. Roast until the internal temperature reaches 155ºF in the deepest part of the breasts, about 1 hour 45 minutes. Remove the Herb Roasted Chicken from the grill and rest 5-10 minutes before carving.