Garlicky Grill-Roasted Chicken with Lemon & Herbs
by Tony Rosenfeld
Rub the chicken all over with the salt and pepper. In a medium bowl, toss together the garlic, thyme, and rosemary, then pat all over the chicken. Set it in a large zip-top bag, and let sit for at least 4 and up to 24 hours in the refrigerator.
Prepare a charcoal fire or heat up the gas grill (heat all burners to medium-low). For a charcoal fire, pile a couple layers of briquettes on one side and a sparse single layer of charcoal on the other side of the grill so that you end up with a moderate zone and a cool zone. Your fire should be ready when the briquettes are mostly gray or, if you’re using hardwood, when they are red hot.
Set the chicken on the grill (on the hotter part of the charcoal grill) skin-side down, cover on the gas grill, and cook until the skin starts to brown, 10 to 15 minutes. Check occasionally to avoid burning. You can also gently move the chicken to a slightly different angle part way through browning. Gently flip the chicken (I like using tongs and a large metal spatula in tandem), then reduce the heat to low on the gas grill or transfer the chicken to the cooler side of the fire on the charcoal grill. Cover (with the vents open on the char- coal grill) and cook, checking occasionally to ensure that the chicken is not burning, until it’s nicely browned all over and an instant-read thermometer inserted into the thickest part of the thigh registers 165 to 170 degrees—this should take another 25 to 30 minutes.
Let rest for 5 to 10 minutes, then carve the chicken and serve immediately with a squeeze of lemon.