Ingredients
1/4 cup butter, softened1 tablespoon minced fresh parsley1 teaspoon onion powder1 teaspoon dried thyme1 teaspoon dried rosemary, crushed1/2 teaspoon dried savory1 small lemon, thinly sliced1 empty 12-ounce beverage can3/4 cup dry white wine1 broiler/fryer chicken (3-1/2 to 4 pounds)
Preparation
Prepare grill for indirect heat, using a drip pan. In a small bowl, combine the first six ingredients. Loosen skin from around the chicken breast, thighs and legs. Rub the butter mixture under the skin. Rub any remaining mixture into the body and neck cavities.
Arrange four to six lemon slices under the skin on the breast and thighs. Tuck wing tips behind the back.
Poke additional holes in top of the empty can with a can opener. Pour the wine into the can. Holding the chicken with legs pointed down, lower chicken over the can so it fills the body cavity. Place chicken over drip pan.
Grill, covered, over indirect medium heat for 1-1/4 to 1-1/2 hours or until a thermometer reads 180°. Remove chicken from grill; cover and let stand for 10 minutes.
