Anago’s Garlicky Grill-Roasted Chicken with Lemon & Herbs

This dish comes from Edible Vineyard contributor Tony Rosenfeld, who adapted what he learned as a young cook at Anago restaurant in Boston to create this recipe in his first book, 150 Things to Make with Roast Chicken—And 50 Ways to Roast It (Taunton Press, 2007). The seasoning paste you make for this butterflied chicken works its magic overnight, but in a pinch you can rub it on a few hours ahead.

1 3 ½ to 4-lb. chicken, butterflied (see directions below), rinsed and patted dry with paper towels
2½ tsp. kosher salt
1 tsp. freshly ground black pepper
3 cloves garlic coarsely chopped
2 tsp. chopped fresh thyme
2 tsp. chopped fresh rosemary
1 lemon, cut into wedges for serving

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 charcoal 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.

Serves 4

How to Butterfly a Chicken

Set the chicken on a large cutting board. With a pair of heavy kitchen shears, cut along both sides of the backbone. (You will be cutting a piece away that is between 1 and 2 inches wide, and you will be cutting through the smaller rib cage on either side.) Remove the backbone. Cut a small slit in the white cartilage between the two breasts and then press down on both sides of the chicken. The cartilage will pop out a bit and allow you to flatten the two sides a bit. Flip the chicken over and press down on the breasts and legs again to further flatten the bird out.

Recipe by Tony Rosenfeld

Recipe by Tony Rosenfeld