Let me show you an easy way to make that discounted family pack or that entire chicken you bought this week into something delicious!
This recipe is easy, but a little messy. Be prepared with paper towels, a sharp chef’s knife and a surface you can easily clean. A large sheet pan or casserole would be ideal.
- 1/2 whole chicken, butterflied or chicken quarters
- 3 TB cold butter, cut into small pieces
- 1 garlic clove, minced
- 2 ts lemon zest
- sea salt
- 2 TB combined, fresh basil, oregano, & parsley, minced
- small fresh potatoes or other garden veggies.
Butterfly a whole chicken, or have it butterflied by the butcher. Pat it dry.
PS: I used a half-chicken because I wanted to save the other half for another meal. It’s a flexible dish.
Warning: this picture is G-R-OSS, but it shows you what I started with.
Gently lift the cut edge of the skin, wiggling your fingers under to create little pockets and being careful to not puncture, lest any of the yummy juices you are about to create run out during grilling.
Spread bits of salted butter, lemon zest, minced herbs and minced garlic into the pockets. See those little yummy bits in there? They are going to melt in the heat and soak right into the meat. DELICIOUS!
Place the bird in a casserole or non-reactive bowl if you haven’t already. Squeeze juice from the lemon you zested all over the bird. Make sure you remove any errant seeds. Season the exterior of the skin with salt and pepper.
I added a sprinkling of ground cumin, smokey paprika and chile powder to my bird.
I need some spice and heat with the tang of the citrus.
Spray a large piece of foil then lay it on the grill. It will be your pan. This way, you avoid burning the bird with flare-ups when the grill fire seeks that oil and chicken fat. And anyway, what’s better then scraping of the bits of charred chicken skin and bits from the bottom of the pan? I wouldn’t want you to miss out on that!
Set the chicken on the foil. Surround it with fresh garden veggies like potatoes, colorful carrots, squash, sweet potatoes, turnips, celery or onion. Just remember to cut veggies to equal-ish sizes so they cook evenly. Who could resist root vegetables, cooked in chicken fat, glistening with all that butter and lemon and herbs, the fat making it crispy and salty on the outside, while the inside turns hot and soft and mushy and sweet? Not me, I can tell you!
Gently set the brick on top of the chicken. Put the lid on the grill and roast, turning once so both sides cook evenly, until that bird is golden and beautiful, tender inside and crispy chittlin good outside!
Feel free to share...