Ingredients Jump to Instructions ↓

  1. 1 chicken , butterflied down the spine (3 1/2 to 4 lbs)

  2. 3 long sprigs of fresh rosemary

  3. 3 long sprigs of fresh thyme

  4. 2 lemon s

  5. 1 large sweet yellow onion , quartered

  6. 2 cloves garlic crushed but left whole

  7. Salt and Pepper

  8. Grill seasoning

  9. 6 T EVOO

  10. 1 large plastic storage bag

Instructions Jump to Ingredients ↑

  1. sprinkle chicken with salt and pepper and grill seasoning. Then, place inside large plastic storage bag.

  2. Add juice of 1 lemon and the squeezed out rinds, the onion, garlic and strip the herbs of the rosemary and thyme and add EVOO.

  3. Hold back closed and gently rub chicken with mixture. Tie or zip shut and marinate in the refridgerater for 1 hour. Can be left up to 3 days.

  4. When ready to cook, take chicken out about 30 minutes to bring to room temperature. Preheat over to 425°F.

  5. Line a large baking sheet with aluminum foil and place all the contents of the bag on it. Place chicken skin side up.

  6. cook for 45 minutes.


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