My usual treatment is to cut the chicken into pieces and cook the piece I am in the mood for. I live alone so a whole chicken can take a little longer to eat than I would like. I prefer not to freeze cooked chicken because I feel that the texture and the flavour is diminished.
But I just have to make the grilled Chicken Under a Brick. I'm sure you have all done this and it is no big secret but I love it. At the moment I only have my little Weber charcoal bbq and to roast a whole chicken would take more time and attention that I feel like spending. But if you spatchcock the chicken....then it is very do-able.
I love the simple lemon juice marinade for the chicken. Add a few herbs and it is, oh, so Italian. Serve the chicken with a simple salad of garden greens in a buttermilk honey dressing.
Chicken Under a Brick
3 lemons, juiced
2 tablespoons olive oil
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh oregano, chopped
1 clove of garlic, minced
Whisk all together and marinade the chicken in this for 2 hours in the refrigerator. Remove the chicken 1/2 hour before grilling so it warms up and cooks more evenly.
Grill chicken on medium barbecue. Preheat a foil covered brick and place the brick on top of the chicken. Garnish with grilled slices of lemons, if desired.