Ingredients:
1 whole young chicken, 3 to 4 pounds
1/2 cup olive oil
1 tablespoon parsley
1 tablespoon rubbed sage
1 tablespoon rosemary
1 teaspoon ground thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
Remove
the backbone from the chicken with either poultry shears or a sharp knife. Turn
the chicken over and press down to flatten and break the cartilage in the
breast. Rub the entire bird with the olive oil. Mix the herbs and spices
together and sprinkle these over the entire bird.
Set
the BGE up for direct cooking at 350°. Cook the chicken skin side down for
about 15 to 20
minutes until the skin is browned and crispy.
Flip
the chicken over to bone side down and cook for another 25 to 30 minutes until
the internal
temperature in the breast is 160°.
Ok, I give up. Why is it called Simon and Garfunkel Chicken?
ReplyDeleteI asked myself the same question. I got the recipe from the Big Green Egg site. I will let you know if I figure it out.
ReplyDeleteOh you know what? I bet b/c it uses parsley, sage, rosemary and thyme (from Scarborough Fair). Anyway, it looks tasty! Thanks for posting it.
ReplyDeleteGood call. After your message I listened to the song and I bet you are right
Delete