I feel a bit bipolar on here these days.
Yey fall! And apples! And pumpkins! And football! And crunchy leaves! And we beat the Huskies (the best part of the fall in my opinion). And yes this a gratuitous picture of Little who also does not like the Huskies.
Noooo!!!! Where is summer going!?! The rain is coming and oh my goodness the world is going to end. Let’s cling to summer!
But there are apples… and pumpkin. But the rain. And the dark. But we can make SOUP. But we are headed for months of tasteless tomatoes. But there is squash! Augh.
I’m embracing my crazy. It mostly comes out of sleep deprivation but, eh, I like it. It means we are enjoying the best of the end of summer bounty while taking full advantage of the fall goodness that is coming in to full swing. However, I am not willing to give up on barbequing quite yet.
This spring my sister and I joined a CSA for chicken. A CSA stands for Community Support Agriculture and essentially means paying the farmer directly and up front at the start of the season and in exchange you get to enjoy the bounty the grow/raise/harvest/produce. We got two chickens every other week all summer long. They are raised not but 10 miles from my house. Happy happy local chickens. This is not like picking up ready to go chicken breast from your grocery store which is super versatile and takes no forethought. Utilizing whole chickens takes planning. This recipe has been our go to so many times because 1. it is easy and 2. it is delicious. Plus it uses the whole chicken with no planning.
Sidebar: I want to share something with you. I can’t stand the taste of leftover cooked poultry. At all. Anyone else know what I mean? Somehow making the chicken this way on the BBQ eliminates that flavor I can’t stand. This opened up a world of recipes for me- recipes that called for cooked and shredded chicken. Best ever on that list is a buffalo chicken pizza. Recipe to follow… someday.
So in my desperate attempts to cling to summer we fired up the bbq made this one last time on Sunday. So good. So easy. So quick. And so much you can do with the tasty leftovers!
Rosemary Lemon BBQ Chicken (serves 4 plus a bit leftover)
1 whole chicken (4+ lbs)
2-4 garlic cloves
1 large sprig of rosemary
1/4 cup of olive oil
salt and pepper to taste
Remove the back of your chicken and butterfly it (video on how to do it here). Save the back for stock. Juice both the lemons into a large pan or zip top bag. Chop up rosemary and garlic and add to the lemon juice. Slowly add the olive oil while whisking. Place chicken in the pan or bag and stir/toss/rub to coat with the marinade. Place the chicken in the fridge to marinate; do not marinate longer than 4 hours. Set at room temp for 30 minutes before setting on the grill.
Fire up your gas or charcoal grill (I am charcoal all the way). We are looking for medium high heat- you can hold your hand 3-4 inches above the grill for 3-4 seconds. Salt the chicken generously (1 tbs or more for the whole chicken). Pepper if you want. Place on grill breast side down. Cook for 20 minutes then flip. Place an instant read thermometer in the thickest part of the thigh not touching the bone. Cook to 165 degrees (about 30-40 minutes more). Remove from grill and let rest for 10 to 15 minutes before slicing.