Fresh Herb Garlic Grilled Chicken [or oven]
Comments: In this recipe, the marinade prevents the skin from drying out and gives it a delicious fresh herbs summer flavored taste.
It is also possible to roast this chicken into a preheated 450°F [230°C] oven for 10 minutes; lower oven temperature to 375°F [190°C] and roast chicken for approximately 1 hour 30 minutes to 1 hour 45 minutes more, until juice run clear when pierced with a skewer.
To serve the chicken cold, it is better to roast it wrapped in al foil and half open al foil on top for the last 20 minutes of cooking time to brown the skin; when done, close the al foil for the resting time.
Servings: 4
IngredientsPreparation
  • 1 [4 1/2-pound / 2-kg] chicken, cleaned
  • Finely grated rind and juice of 1 lemon
  • 1 clove garlic, crushed
  • 2 tablespoons [30 mL] olive oil
  • 2 sprigs fresh thyme
  • 2 sprigs fresh sage
  • 6 tablespoons [90 g] unsalted butter, softened
  • Salt and freshly ground black pepper, to taste
  • Clean then well dry the chicken inside-out; transfer chicken into a shallow galss dish.
  • Well season chicken with salt and freshly ground black pepper.
  • Into a small bowl, mix together grated lemon rind, lemon juice, crushed garlic and olive oil.
  • Evenly pour all over the chicken.
  • Leave chicken to marinate, refrigerated, for at least 2 hours.
  • Preheat barbecue.
  • Reserving marinade, remove chicken from marinate; insert thyme and sage sprigs inside the chicken.
  • Evenly coat chicken with softened butter.
  • Well season chicken with salt and freshly ground black pepper.
  • Spit roast whole chicken onto barbecue spit for approximately 1 hour 30 minutes to 1 hour 45 minutes coating often with reserved marinade, until juices run clear when pierces with a skewer.
  • Leave chicken to rest for 15 minutes before serving.