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Italian-style Grilled Chicken


1 chicken (3½ to 4 lb)
Salt and pepper
2 tablespoons olive oil
3 tablespoons lemon juice
1½ Italian herb seasoning

  • Remove neck and giblets from chicken; reserve for other uses. Remove and discard excess fat. Rinse chicken inside and out and pat dry. Season inside and out with salt and pepper. Secure skin over cavities with small metal skewers. Tie legs together and twist wing tips under back.
  • In a small bowl, combine oil; lemon juice and Italian seasoning. Brush mixture over chicken. Arrange chicken, breast side up, in centre of cooking grate.
  • Place lid on grill. Cook, brushing occasionally with remaining herb mixture, until an Instant-read thermometer inserted in thickest part of thigh (not touching bone) registers 180°F/82°C (1 to 1½ hours).
  • Transfer chicken to a platter. Let stand for 10 minutes before carving.

Makes 4 to 6 servings.

TIP: if you don't have Italian seasoning, prepare mixture of herbs: 1/4 teaspoon dried basil, 1/4 teaspoon marjoram, 1/4 teaspoon dried oregano and 1/4 teaspoon dried thyme.

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