Robin Hood Chicken

By lorik

Ingredients

• 2 whole chickens 3 1/2 lb each
• 1/2 cup olive oil
• 1/4 cup lemon juice
• 3 Tbsp each chopped rosemary, parsley and garlic
• 1 Tbsp kosher salt
• 1 Tbsp black pepper

Preparation

Step 1

Cut down both sides of the backbone of the chicken using kitchen shears, then flip over and halve lengthwise. To keep the halves compact, make a slit in the skin of the breast and tuck the leg through it.

Pulse all ingredients (except chicken) in food processor. Rub chicken with herb mixture and refrigerate for at least an hour.

Prepare the grill for indirect grilling, place the chicken breast side up on unlit side of grill. Roast until internal temp of breast reaches 165, approximately 25 minutes per pound. Rotate chicken every 30 minutes for even cooking. Let chicken rest 10 minutes before serving.