4 - 5
pound roasting chicken
1 / 2 cup fresh basil leaves
1 / 4 cup fresh rosemary
1 / 2 cup fresh Italian parsley
5-6 fresh garlic cloves, sliced into rounds
Fine sea salt
Freshly ground mixed peppercorns
Equipment:
Poultry
shears or boning knife
Optional - Roasting pan & Parchment paper
Clean
chicken. Cut alongside breastbone separating the
chicken into one big flat bird.
Remove
basil, rosemary and parsley from their stems. Mix
with garlic slices.
Gently
lift skin and tuck basil, parsley and garlic until
skin.
Sprinkle
the skin with salt and pepper.
To
Grill - Preheat grill for at least ten minutes.
Turn grill to medium and if using a Weber grill,
turn center burner off. Place chicken in middle of
grilling surface, skin side up. Grill with lid down
approximately 40 minutes or until you reach an
internal temperature of 165 deg. Time can vary
depending on your grill.
To
Oven Roast - Place skin side up on roasting pan
lined with parchment and roast until golden and an
internal temperature of 165 deg., as follows:
Regular
bake - 400 deg. for 1 hour
Convection bake - 375 deg. for 45 minutes
Variations:
* Split
Cornish hens, which will cook in 45 minutes.
* Individual chicken pieces, which will only take
20-30 minutes to cook.
* Fresh or Preserved lemons can be used in addition
to the herbs.
ãBarbara
Seelig Brown
You can also find more recipes
like these in my cookbook
Stress Free Cooking
