Here are the 2 I was able to get........
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Roasted chicken with Garlic, Lemon, and Rosemary
Recipe By :Chief Curt Carone - Providence Fire Department,
1 ea. whole chicken
1 ea. lemon
2 tbsps extra virgin olive oil
1 1/2 tbsps fresh rosemary or 1 1/2 tsp dried -- chopped
2 tbsps lemon juice
2 ea. garlic cloves -- crushed
1/2 tsp kosher salt
1/4 tsp fresh ground black pepper
Rinse chicken and loosen skin from breasts and thighs.
Squeeze the juice of the lemon, reserving the lemon halves and 1 Tbs of the juice.
Combine the lemon juice (2 Tbs. from the recipe), oil, rosemary, garlic, salt, and pepper in a small bowl.
Rub the oil mixture all over, under the skin, and on the skin.
Add the lemon halves and the Tbs of reserved juice to the cavity.
Cover and let stand for 30 minutes at room temperature.
Cook indirect at 325-350�F until 175�F in the thigh.
Let stand 10-15 minutes before serving.
NOTES : I like to butterfly the bird and cook direct for 20 minutes on the cavity side and finishing on the skin side.
Cooking time is about 20 min/lb.
No smoke is delicious. A light application of pecan or cherry is nice.
Dried herbs should be wetted with dry white wine for 15 minutes prior to use.
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Lemon-Oregano Chicken
� Cup Olive Oil
� Cup Lemon Juice
2 Tablespoons Dried Oregano
2 Tablespoons Dried Parsley
� Teaspoon Garlic Salt
4 Chicken Breasts (or your favorite Chicken parts)
Wisk all ingredients together until emulsified. Pour one half of the mixture on the chicken and marinade overnight. Cook chicken on charcoal grill, baste periodically with the un-used half of mixture. Add your favorite wood chips to the fire for extra flavor.
