Gas Grilled Roast Herbed Chicken
1 chicken, fryer, whole
1/2 cup olive oil, divided use
1 cup wine, white
2 garlic cloves, crushed
1 lime, halved
1 rosemary, sprig, fresh
2 tsp salt
2 tsp pepper, black
2 tsp thyme, dried
1 tsp sage, rubbed
1 tsp oregano, dried
1 tsp rosemary, dried, crushed
1 tsp fennel,seed
1/4 tsp celery seed
Remove giblets and any excess fat from chicken.
Marinade chicken for a couple of hours or overnight in a gallon
ziplock with a marinade of 1/4 cup of the olive oil, the white
wine, the lime halves, the rosemary sprig and the chopped garlic.
Remove chicken from marinade, reserving marinade, and pat chicken
dry with paper towels. Salt and pepper interior of chicken. Stuff
chicken with the lime halves, rosemary sprig and garlic from the
marinade. Truss chicken.
Drizzle remaining 1/4 cup olive oil over chicken and rub it into
the skin. Grind herbs and seasonings in a mortar until a coarse
powder. Sprinkle herb mixture over chicken to coat evenly.
Preheat a gas grill (charcoal is fine) to high. Place chicken on
a spit, and place on the grill, about 6 or 8 inches above the heat
source. Place a 5 by 8 or so foil tray under the chicken on the
lower grill level to preclude flame-ups and put the reserved marinade
in the tray. Lower heat to low. Cook, with cover closed, about
three hours. Adjust heat as necessary to assure a crisp, brown
skin. Add water or wine as necessary to the tray. Test with an
instant meat thermometer and remove from heat when the temperature
is about 160 to 170 degrees at the thigh. Let chicken rest about
15 minutes or so.
Make a gravy or sauce from the drippings and wine in the tray.