Ingredients

The following ingredients have 4 Servings
  • 1 whole chicken, spatchcocked / butterflied
  • 3 tbs snipped fresh chives
  • 4 tbs finely chopped fresh sage
  • 1 tbs finely minced garlic
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 cup (2oz, 60ml) lemon juice
  • 1/4 cup (20z, 60ml) olive oil

Instruction

  • Early in the day or the night before mix chopped herbs, garlic, lemon juice, salt and pepper.
  • Add enough olive oil to make a thin paste. (I used it all.)
  • Loosen the skin on the chicken by slowly working your fingers between the flesh and the skin. Try not to puncture the skin.
  • With your fingers take a bit of the herb mixture and put it under the skin, smoothing it over the flesh.
  • Stretch the skin to cover and put in a baking dish of some sort, just large enough to hold it.
  • Put about half under the skin, then spoon the remainder over the skin.
  • Cover and refrigerate 4 hours / until ready to cook.
  • Cook on barbecue grill for 30 – 45 minutes. Chicken is done at 170F (76C) or when juices run clear – poke with a skewer or knife. Thighs and legs take a bit longer than breasts.