Orange-Tarragon Roasted Chicken

Prepare the grill for indirect cooking over medium heat (350° to 400°F).

Mix and mash the ingredients for the butter together in a small bowl with a fork.

Gently loosen the chicken skin with your fingertips, and then spread the butter mixture under the skin onto the breast meat and as much as you can reach on the drumsticks and thighs.

Season the chicken inside and outside with the salt and pepper.

Tie the chicken's legs together with butcher's twine.

Place the chicken, breast side up, in a large disposable foil pan.

Place the pan with the chicken over indirect medium heat, and close the lid.

After 30 mins, rotate the pan as needed for even browning and baste the chicken with the drippings collected in the bottom of the pan.

After another 30 mins, rotate the pan as needed for even browning and baste the chicken with the drippings collected in the bottom of the pan.

Continue cooking until the internal temperature reaches 160°F

Transfer the chicken to a platter and loosely cover with foil.

Rest at room temperature, indoors, for 10 minutes before carving. The temperature of the chicken will continue to rise as it rests.