Roasted Chicken On Grill (Ww) - cooking recipe

Ingredients

2 cups hickory chips (or your favorite wood chips)
1 tablespoon fresh rosemary (or 1 teaspoon dried rosemary)
1 tablespoon fresh tarragon, chopped
2 teaspoons lemon zest
1 garlic clove, minced
1 teaspoon olive oil
1/2 teaspoon salt
1 (3 1/2 lb) roasting chickens (discard giblets)
1 lemon, cut into 4 wedges
2 garlic cloves, peeled
2 fresh rosemary sprigs

Preparation

Remove grill rack and preheat grill to medium.
Soak wood chips in a pan of water for 30 minutes.
Meanwhile combine next 6 ingredients (rosemary - salt) in a small cup ( I used a saucer).
With your fingers loosen the skin on the chicken breasts, legs and thighs. Rub herb mixture under the skin and then pull skin back into place.
Put the lemon wedges, garlic cloves and rosemary sprigs into chicken cavity. Tuck the wings under the chicken and tie the legs together with kitchen string.
Drain wood chips. If using a gas grill, place the chips in a disposable foil pan wit a few holes poked in and place on a lit burner. If using a charcoal grill, sprinkle chips over the coals. Spray grill rack with Pam and place back on the grill.
Place chicken breast side up on the cooler portion of the grill. Grill covered without turning for 1 1/2 hours or until meal thermometer registers 180 degrees F. (See note in description if using a charcoal grill).
Transfer chicken to a cutting board and let stand for 10 minutes before carving.
Discard ingredients in cavity and cut chicken into 6 servings. If following WW remove skin before eating or add points for the chicken skin.