Grilled Herb Chicken
1 Tbs. chopped fresh rosemary
1 Tbs. chopped fresh thyme
1 Tbs. chopped fresh sage
2 Tbs. plus 1 tsp. extra-virgin olive oil, divided
1 Tbs. chopped garlic
1 tsp. grated lemon peel
1 tsp. salt, divided
1/2 tsp. freshly ground black pepper, divided
3-1/4 to 3-1/2 lb. whole chicken
Combine herbs, 2 Tbs. oil, garlic, lemon peel and 1/2 tsp. salt and
1/4 tsp. pepper in a bowl. Combine remaining 1/2 tsp. salt and 1/4
tsp. pepper in cup. Set aside. Using poultry shears or a large
knife, cut chicken along backbone; discard backbone. Turn chicken,
breast side up, and push down the breastbone to flatten slightly.
Gently lift skin from chicken. Spread herb mixture evenly under
skin. Prepare a covered grill for direct grilling. Brush chicken,
skin side up, with remaining 1 tsp. oil. Sprinkle both sides of
chicken with salt and pepper. Arrange chicken, skin side down, on
grill. Close lid and grill over medium heat, 10 minutes. Turn
chicken and grill 20 minutes more, turning every 10 minutes until an
instant-read thermometer inserted in thight registers 180F. Transfer
chicken to cutting board. Let stand 5 minutes before cutting.
-Ladies' Home Journal, August 2001
1 Tbs. chopped fresh rosemary
1 Tbs. chopped fresh thyme
1 Tbs. chopped fresh sage
2 Tbs. plus 1 tsp. extra-virgin olive oil, divided
1 Tbs. chopped garlic
1 tsp. grated lemon peel
1 tsp. salt, divided
1/2 tsp. freshly ground black pepper, divided
3-1/4 to 3-1/2 lb. whole chicken
Combine herbs, 2 Tbs. oil, garlic, lemon peel and 1/2 tsp. salt and
1/4 tsp. pepper in a bowl. Combine remaining 1/2 tsp. salt and 1/4
tsp. pepper in cup. Set aside. Using poultry shears or a large
knife, cut chicken along backbone; discard backbone. Turn chicken,
breast side up, and push down the breastbone to flatten slightly.
Gently lift skin from chicken. Spread herb mixture evenly under
skin. Prepare a covered grill for direct grilling. Brush chicken,
skin side up, with remaining 1 tsp. oil. Sprinkle both sides of
chicken with salt and pepper. Arrange chicken, skin side down, on
grill. Close lid and grill over medium heat, 10 minutes. Turn
chicken and grill 20 minutes more, turning every 10 minutes until an
instant-read thermometer inserted in thight registers 180F. Transfer
chicken to cutting board. Let stand 5 minutes before cutting.
-Ladies' Home Journal, August 2001
