Roasted Chicken with Lemon and Herbs
This is a great version of brick chicken. If you don't want to split the chickens yourself, ask your butcher to do it for you.
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- 2 split half-chickens
- 1/4 Cup olive oil
- Sea salt and freshly ground black pepper, to taste
- 3 cloves garlic, chopped
- 4 sprigs thyme
- 4 sprigs rosemary
- 2 lemons
Take chicken and drizzle with olive oil then season both sides with salt and pepper. Place in a sealable bag.
Add the garlic, thyme, and rosemary. Slice 1 lemon and put in the bag. Slice the other lemon and set aside. Seal and rub all ingredients together. Put in a bowl (to prevent a mess in the refrigerator) and place in the refrigerator for at least 2 hours or up to 6.
Heat a grill to medium-high.
Place the chicken on the grill, skin side down, for 20 minutes, or until the skin is brown and crispy.
Flip the chicken over and cook for another 25-30 minutes or until the internal temperature is 160 degrees in the center of the breast. Add the lemon slices to grill.
Remove from the grill and let rest for 5-10 minutes before carving.