Grilled Spatchcocked Greek Chicken

Ingredients

• 1 cup extra virgin olive oil
• 0.25 cups lemon juice
• 3 tablespoons chopped fresh oregano
• 3 cloves garlic , minced
• 2 teaspoons minced fresh rosemary
• 1 teaspoon dried tarragon
• 1 whole chicken , 4.5 pound
• salt and ground black pepper to taste

Instructions

1. 1

   Whisk olive oil, lemon juice, oregano, garlic, rosemary, and tarragon together in a measuring cup.

2. 2

   Preheat an outdoor grill for medium-high heat and lightly oil the grate.

3. 3

   Place chicken on a rimmed baking sheet. Pour 1/2 of the oil mixture over the chicken and reserve the remaining 1/2. Using your hands, massage the oil mixture into the chicken skin. Season with salt and pepper.

4. 4

   Grill chicken skin-side up over indirect heat for 50 minutes. Move chicken over direct heat and grill 5 minutes. Carefully flip chicken over skin-side down and grill until skin is brown and crispy, about 5 more minutes. Transfer chicken to a serving platter and let rest for 10 minutes.

5. 5

   Drizzle reserved oil mixture over the chicken. Carve and serve.