![]() Cut the chicken in quarters, sprinkle with salt, and serve with the grilled lemon halves. Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Place the lemon halves on the cool side of the grill, cut side down, for the last 10 minutes of cooking. Turn the chicken skin side down, weight again with the dish, and cook for another 12 to 15 minutes, until the skin is golden brown and the chicken is cooked through. Cook for 12 to 15 minutes, until the underside is golden brown. Place the chicken on the cooler side skin side up, and weight it down with the dish you used for marinating. Spread ¼ of the coals across the other side of the grill. Add the panko, lemon zest, olive oil, and butter and pulse a few times to moisten the bread flakes. Place the garlic, thyme, 2 teaspoons salt, and 1 teaspoon pepper in a food processor fitted with the steel blade and process until the garlic is finely minced. When ready to grill, prepare a hot charcoal fire on one side of a grill (or turn a gas grill on low heat). 1 (3½- to 4-pound) chicken, cut in eighths. Test the bird’s internal temperature by making sure a thermometer registers at least 165° when inserted in the thickest part of the thigh. Stuff the cavity with the thyme, reserving enough thyme to garnish the chicken dish, 1 lemon, halved, and 2 halves of the garlic. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight, turning once or twice. I let that bad boy roast in the oven per Ina’s instruction for 1-1/2 hours until it was a tantalizing golden brown and the vegetables were just tender. Sprinkle the chicken with 1 teaspoon salt on each side.Ĭombine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 1 teaspoon pepper in a ceramic or glass dish just large enough to hold the flattened chicken.
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