Eat

Grill-Roasted Chicken with Summer Vegetables

Ingredients:

Technique:

Heat a gas grill and lower to medium. Clean chicken completely by taking a small teaspoon and scraping the insides along the backbone to remove any remaining stuff in the cavity of the chicken. Rinse and dry well with a paper towel. Rub chicken with olive oil on all sides and season with salt and pepper. Season inside the chicken adding some of thyme inside the cavity. Lift a bit of the skin on the chicken and insert a little thyme underneath the skin. Squeeze ½ of the lemon inside the cavity and insert the squeezed lemon inside the chicken. Place chicken on a rack that has been placed in a heavy duty roasting pan, turning breast side down. Add onions around the chicken in the pan and roast the chicken about 30 minutes. Be sure to place pan on the side away from the direct flame. Open grill and add vegetables around the chicken and season vegetables with additional salt and pepper and remaining half lemon. For extra spiciness, add a little crushed red pepper flakes to the seasoning. Drizzle vegetables with olive oil and toss to coat. Close grill top and continue roasting for another 30-40 minutes.

Remove pan from grill and allow to rest for ten minutes. Serve with a fresh mixed green salad and a glass of your favorite wine. How good is that...