| Description: | I guess you'd say this recipe has a Tuscan influence. When prepared according to the recipe, your chicken will have an even, herbal flavor throughout. When I started working with this approach, I would place slices of garlic and whole basil leaves under the chicken skin. The seasoning was nice, but not even. Pureeing the ingredients solved that problem. I think you'll agree it's a very delicious addition to your menu. |
| Ingredients: |
- 1 whole chicken, spatchcocked
- 1 whole lemon, peeled
- 1/8 cup olive oil
- 8 - 10 basil leaves
- 4 whole garlic cloves, peeled
- 2 slightly heaping tablespoons capers, drained
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| Instructions: |
In a blender puree the lemon, olive oil, basil, garlic and capers until fully pureed. The mixture should be of medium viscosity.
Slide a spoon (cupped side facing down) under the skin of the chicken and work it around until the entire skin is loosened from the meat. Then spoon the pureed mixture under the skin evenly and work it around by massaging the skin of the chicken.
Fire up the Egg and cook the chicken at 350 F. Cook skin side up for 20 minutes, then flip so skin side is down. Cooking time is generally about 1.5 hrs. I prefer my chicken a little more well done, so I take it off at 170 F.
Enjoy!
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