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Lemon Herb Loaf Pan Chicken Recipe

Lemon Herb Loaf Pan Chicken Recipe

Cooking two birds on one grill - this lemon & herb stuffed chicken recipe is both delicious and enough to feed a family. Yes, you can thank us later.

You Will Need:

  • 2 Chickens (4 to 5 lbs each)
  • 4 cloves Elephant garlic, quartered (or 8 cloves of regular garlic)
  • 2 Lemons, quartered
  • 1 1/2 cups Applesauce (no sugar added)
  • 1/3 cup Kosmo’s Q Dirty Bird Rub
  • 1/4 cup Worcestershire sauce
  • 10 sprigs Thyme, rough-chopped (about 1/4 cup)
  • 5 sprigs Rosemary, rough-chopped (about 1/4 cup)
  • 5 sprigs Sage, rough-chopped (about 1/8 cup)

The Prep

First things first - in this case, the fun part: fire up the pit! For grilling whole chicken, you want to cook at a medium-high temperature, around 350-375 ºF (175-190º Celsius). If you're cooking on a charcoal or pellet grill, expect a 3-4 hour cook, so plan how much fuel you need accordingly.

The Stuffing

Time to get these birds stuffed. Grab your lemons, garlic, and herbs, and combine them in a mixing bowl. At the end, add one tablespoon of the rub you're going to use on the chickens, and mix that in too. This is going to be the "flavor core" of our recipe, so you want to make it good.

In a different bowl, combine the apple sauce and Worcestershire sauce. You'll need that in a moment.

To stuff the chickens, you first need to clean their cavity. Remove the innards, rinse under cold water, then pat the outside dry with paper towels. Make sure to do this process in a controlled environment, such as over the sink, so that you can easily clean afterward - don't want those nasty germs going anywhere!

Now simply divide the lemon herb mix in two, and stuff each chicken with it! Smear the outside with the sauce mix, place them in a disposable roasting pan facing opposite directions, and you're good to go!

The Cook

Once the chickens are ready, take them outside to the grill. At this point, the temp should be stable and high enough so you can get cooking right away.

Place the pan with the birds in it over indirect heat, and close the lid. Let them cook for 90 minutes, then flip the birds over inside the pan.

Keep cooking for another 30 minutes, or until internal temperature in the thickest part of the thigh hits 180ºF (82º Celcius). Then flip over one last time, and cook for a final 10 minutes.

The chicken is almost ready! Pull the pan off the heat, tent it with foil, and allow it 15 minutes of rest.

Carve, serve, and enjoy!


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