There’s nothing better than fast, simple recipes that yield leftovers.
And that’s exactly what this BBQ Chicken recipe does!
This recipe calls for a pasture-fed chicken (check out your local
farmer’s markets and talk to the farmer’s about how the chicken was
raised- you want a bird that got to roam freely and wasn’t given any
antibiotics- because these icky things are then passed on to YOU). When
you get this kind of “happy bird”, the skin (a part that most people
pick off because they think it’s ‘fatty’ and ‘unhealthy’) becomes a healthy and nourishing food, filled with essential fatty acids that your body needs.
BEWARE OF LABELS: It is very easy for people to slap on words like
“free-range”, “cage-free” & “natural” to their products (especially
ones found in big grocery stores). Try to talk to the grocer to find out
how exactly how the chicken was raised. Although it might take more
effort, your best bet is finding a local farmer who you can talk to and
trust! It all goes back to fueling your body with traditional, real
· 1 pasture-raised chicken
· 4 cloves garlic (crushed)
· Butter (for rubbing on skin)
· Fresh or dried Rosemary
· Fresh or dried Chives
· 1 medium lemon, quartered
· 3tbsp chicken stock or water
· Sea Salt & pepper
· Ensure chicken and butter are at room temperature (if
not, just extend cooking time)
· Place chicken in a roasting pan, breast down
· Liberally apply butter all over the skin of the
chicken with your hand
· Put garlic, rosemary, & chives in the cavity of the
bird. Sprinkle some salt and pepper in the cavity and all over the skin of the
bird. Push in the lemon quarter to create a sort of closing in the open cavity (see
***I am not a pro BBQer so you will have to figure
this out for your own personal BBQing device, as cooking times/temperatures
will vary! ***
· Pre-heat your BBQ to 410°F. Place roasting pan with chicken on BBQ and
let cook for 20 mins. After 20 mins, adjust temperature as needed. Add the 3
tbsp of stock or water to the tray (At this point we added 1 sliced sweet
potato to the bottom of the pan for a side dish and it turned out delicious!).
You will need to keep the chicken on for at least 40 mins. Make sure the
internal temperature at the thickest part of the chicken is 165°F. Let sit for
at least 15 mins before carving so that the juices don’t flow out.
See you in the kitchen (or in this case, your patio)!