Thursday, July 17, 2014

Roast Chicken with Spices

half chicken
1 quarter stick butter
1/2 dried rosemary
1/2 dried oregano
1/2 dried thyme
1/2 tbsp dried parsley
1/2 tsp pepper
1 tbsp salt 


  1. Rub chicken with seasonings and leave overnight in fridge.
  2. Heat up weber grill on high.  Place a trivet in the middle of the grille grates.
  3. Place the marinated chicken skin side down on the trivet.  Cover and cook for 8 minutes.
  4. Remove cover, flip over to the other side and grill for another 12 minutes.
  5. Remove from grill and set aside.  Use aluminium foil and cover it lightly.  Let it rest for 10 minutes.
  6. Bake bread according to package instructions.
  7. Chop chicken into pieces and serve warm with sliced bread and a bowl of soup.

No comments:

Post a Comment