Roast Chicken recipe


  • 2 whole fryers, split (you can ask your butcher to do this for you, or you can do it yourself: with the chicken breast-side down, use poultry shears to cut out the backbone, and the chicken will lie flat)
  • 1/2 cup extra virgin olive oil
  • 1/2 cup lemon juice
  • zest from lemons
  • 3-4 cloves garlic, minced
  • freshly ground black pepper
  • red pepper flakes, to taste
  • salt
  • a hefty handful of Italian parsley, chopped
  • 2 bricks covered in aluminum foil

Cooking Instructions

In a bowl, combine the oil, lemon juice and zest, garlic and red and black peppers. Place the chicken in a glass dish, and douse with about half the marinade. Salt the chicken and cover with plastic and refrigerate. Allow to sit for at least three hours and up to a day.

Cook the chicken in a pizza oven (or on the grill): remove from the marinade, allowing the excess to drip off. Grill bone-side down for 20 minutes, then flip and grill skin-side down for 10 minutes. Meanwhile, mix the parsley into the reserved marinade.

Remove chicken from grill and brush immediately with excess marinade.

07 Mar 2011     1794 views     NON-Vegetarian       Poultry > Chicken

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