- 1 whole chicken
- 1/2 cup of olive oil
- 1 lemon
- 30-40 cloves of garlic
- Fresh thyme
- Your favorite chicken rub
- Kosher salt
- Fresh ground pepper
First, take your chicken and break it down to 8 pieces. You can buy a chicken that is already chopped up, but it's a little more expensive and everyone should know how to butcher their own chicken anyway.
You should end up with eight pieces. 2 wings, 2 legs, and 4 breasts (cut the two full breasts in half horizontally). Make sure you save the backbone and all those other pieces for chicken stock and clean your counters with an antibacterial soap if your chicken touches it like I know mine did.
Sprinkle your chicken with your favorite chicken rub and a little salt and pepper (both on top of and underneath the skin). I am using McCormick's Grill Mates Chicken Rub but feel free to substitute with your favorite seasoning.
Now here is the toughest step, peeling clove after clove after clover of garlic. It's a painstaking chore and luckily my wonderful girlfriend volunteered (or was forced, it's a grey area) to do this step for me. Bless her little heart :)
Next get a roasting pan and liberally place garlic and thyme across the bottom.
Place the chicken on top of that.
Next, add some lemons (sliced up in eighths).
Then comes more garlic and thyme.
Drizzle the whole thing with the half cup of olive oil and then throw into an oven that's been preheated to 350°.
Leave it in there for a solid 90 minutes. The last couple minutes I like to turn on the broiler to get a nice char on the skin. The final result is wonderfully flavorful, falls off the bone and should look surprisingly like this: