One of my favorite meals to make is free range whole grilled chickens. This tasty little guy (4lbs) was picked up this morning from
Lucky Dog Ranch at the local farmer's market. With the backbone removed they are very easy to cook evenly, an ability which has always escaped me with intact birds.
Tonight I wanted to do a lemon garlic version of grilled chicken, which meant stuffing crushed garlic, and lemon thyme underneath the skin where the flavor could seep into the meat. Then sliced lemon went on top of the chicken once it hit the grill. I then lightly grilled another half of lemon, and used the juice on top of the chicken once it was on the plate.
I also grilled some home grown (by my father, no squash growing here :( ) squash, with oil, red wine vinegar, salt and pepper. Pretty standard fare this time of year, but always tasty.
Finally things were finished off with some salad; including bleu cheese and sun-dried tomatoes of course!
Chicken -
1 Whole Chicken (back bone removed)
4-6 cloves garlic
1 lemon
5-6 sprigs lemon thyme (or plain if you have that growing instead)
Favorite chicken seasoning (I used the Old World seasoning from
Penzey's )
Salad -
50/50 Spinach Spring Mix
Bleu Cheese
Olive Oil
Red Wine Vinegar
Sundried Tomatoes
Salt
Pepper
Grilled Squash -
Assorted squash
Coconut Oil (Enough to lightly coat)
Salt
Pepper
Red wine vinegar (just a couple small splashes)
