Ingredients
- 1 whole young chicken, 3 to 4 pounds
- 1/2 cup olive oil
- 1 tablespoon parsley
- 1 tablespoon rubbed sage
- 1 tablespoon rosemary
- 1 teaspoon ground thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
Serves: 4 to 6
Method: Direct grilling
- Remove the backbone from the chicken with either poultry shears or a sharp knife. Turn the chicken over and press down to flatten and break the cartilage in the breast.
- Rub the entire bird with olive oil. Mix the herbs and spices together and sprinkle them over the entire bird.
- Set the EGG® up for direct cooking at 350°F. Cook the chicken skin side down for about 15 to 20 minutes until the skin is browned and crispy.
- Flip the chicken over to bone side down and cook for another 25 to 30 minutes until the internal temperature in the breast reaches 160°F.
