Herb Devoured Whole Chicken

by Kevin H. on March 26, 2013 · 2 comments

Herb Chicken 4

It’s been WAY too long since I’ve posted a new Smoked Chicken recipe.  I love sharing new, tasty ways to cook a bird.  This, my fowl friends, might be the tastiest yet.

Herb Chicken 1

Thyme, Rosemary, Parsley, Sage…Simon & Garfunkel would be proud of this chicken.

Herb Chicken 2

NOT ONLY did we stuff herb happiness inside the bird, but we shoved it underneath the skin as well.  Yep.  Buttery Herb Deliciousness.  These chickens were left with no choice but to end up amazing.  They were surrounded by it.  Add some hickory and apple smoke into the mix and your taste buds are offended by the onslaught of flavor.

Herb Chicken 3

Cook it just like any other 5lb chicken we’ve done before in our Ultimate Smoked Chicken Guide.  It’s usually around 5 hours at 225-250.  But as I always say, it’s all about the temperature.  165 is the goal for perfect chicken temp.  If they hit 165 in 2 hours or 8 hours, that’s just fine.

So why don’t you go to Scarborough Fair and enjoy this Herb Medley of Tastiness.

Herb Chicken 5


Herb Devoured Whole Chicken

Prep Time: 20 minutes

Cook Time: 3 hours, 30 minutes

Total Time: 4 hours

Herb Devoured Whole Chicken


  • 1 Whole Chicken
  • For Stuffing
  • 2 Lemons
  • 2 cloves of garlic
  • sprigs of thyme
  • sprigs of rosemary
  • sprigs of parsley
  • For Herb Butter
  • 3 tbs butter
  • 1 tsp ground sage
  • 1 tsp fresh thyme
  • 1 tsp fresh rosemary
  • 1/2 tsp salt


  1. Rinse off chicken thoroughly.
  2. Stuff it with ingredients.
  3. Gently lift skin with finger and smear herb butter on both breasts.
  4. If you have extra, go ahead and rub outside of bird as well.
  5. Smoke with fruit wood at 250 for about 3 hours - until internal temp is 165.
  6. Let rest for at least 15 minutes before enjoying.

Leave a Comment

{ 2 comments… read them below or add one }

Craig January 13, 2017 at 7:48 am

Do you recommend brining the chicken for your Herb Devoured Whole Chicken?


Kevin January 30, 2017 at 11:14 am

Great question – and yes! You can brine using the same herbs – the chicken will definitely take in those flavors. I’ve used fresh rosemary, thyme, bay leaves, garlic….turns out great.


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