I need to have a good to roast chicken and pan chicken recipe. Post a picture when you cook these up! When I had a smoker I would brine 2-3 whole chickens overnight in a cooler, then the next day I'd stuff the cavity with lemon, rosemarry, onion. Then butter between the breast meet and the skin. Even when there was pulled pork or ribs served, the chicken was everyone's favorite. I forget the smoke time, but it was faster than other meat.