About this recipe: This is a great recipe for smoked chicken. I use a handful of soaked wood chips in my barbecue to impart a smoky flavour to the meat.
Very easy and delicious recipe. I smoked a large roaster for about 4.5 to 5 hours and the chicken was very juicy. I could not taste the herbs throughout the chicken, though; only on the breast area where the herbs were stuffed under the skin. Next time I will try inserting the butter and herbs throughout the entire bird so there will be more of those yummy, herbal bites. Thanks! - 02 Apr 2006 (Review from Allrecipes US | Canada)
Excellent! We actually used our charcoal smoker and smoked with mesquite wood instead of cooking this on the grill. The herbs really gave the whole chicken a nice flavor. I added bay leaves in the cavity and rubbed the skin down with garlic powder before cooking. Thanks! - 18 Apr 2010 (Review from Allrecipes US | Canada)
This is very good! I didn't have fresh oregano or basil so I used fresh rosemary sprigs. I put butter under the skin with two fresh rosemary sprigs and fresh parsley. I also put it inside the cavity with chopped onion. The fresh rosemary flavor was delish! We smoked our 5 lb. chicken for 5 hours at 225. Great recipe! - 30 Aug 2010 (Review from Allrecipes US | Canada)