Mama Mangia
Super Moderator
JUICIEST CHICKEN EVER
1 brick or paving store or heavy iron skillet
1 chicken, 3 ½ lbs.
2 large cloves garlic, minced
1 t. dried rosemary
1 t. basil
½ t. oregano
¾ t. salt
¼ t. pepper
1 T. olive oil
Wrap stone or skillet in foil shaping ends to make a "handle" for easier lifting. Cut chicken up backbone and flatten. Carefully separate skin from chicken and spread herb mixture under skin. Brush with oil and place stone on top. Grill until done. TO MAKE IN OVEN: Place chicken on rack in roasting pan. Heat pan rack and brick. Roast chicken without turning until done.
1 brick or paving store or heavy iron skillet
1 chicken, 3 ½ lbs.
2 large cloves garlic, minced
1 t. dried rosemary
1 t. basil
½ t. oregano
¾ t. salt
¼ t. pepper
1 T. olive oil
Wrap stone or skillet in foil shaping ends to make a "handle" for easier lifting. Cut chicken up backbone and flatten. Carefully separate skin from chicken and spread herb mixture under skin. Brush with oil and place stone on top. Grill until done. TO MAKE IN OVEN: Place chicken on rack in roasting pan. Heat pan rack and brick. Roast chicken without turning until done.
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