Ingredients:
- 2 whole chickens
- Fresh salt
- Freshly pound black pepper
- ½ cup olive oil
- Chopped rosemary
- 2tbsp Lemon juice
- 3 large arugula
- Olive oil to brush the chicken
- Bricks covered in foil
Method:
It Takes 40 Minutes to Prepare for This Dish and 45 Minutes to Cook it Thoroughly.
Step 1: Preheat the grill to a medium heat to start with the preparation.
Step 2: In a large plastic bag add the rosemary that has been chopped, the olive oil, lemon juice, salt and pepper.
Step 3: Cut the chicken through to remove the back bone. This should leave the chicken ready to cook
Step 4: Place this chicken in the plastic bag with the oil mixture. Leave the chicken in this marinade for three hours for the flavor to fully get through.
Step 5: Once it has been in the marinade, take the chicken out and place it on the grill that has been brushed by the olive oil. Put the chicken on this skin side down on the grill that has been preheated.
Step 6: Take the bricks and cover them with the foil. Take these bricks and put them on the chicken to weigh it down. Grill this chicken this way for 20 even minutes. And then remove the bricks. Once removed flip the chicken with the skin side up. Continue cooking this way for 15-20 minutes. Using a thermometer check when the chicken temperature reaches 165 degrees Fahrenheit, when it does, remove it from the grill. Let the chicken rest for 5 minutes before you carve it.