5 lb. roasting chicken
2 tbsp. fresh parsley
1 tsp. thyme
3 tbsp. lemon juice
1 tsp. salt
½ tsp black pepper or ground medley peppercorn
Cooking spray, such as Pam
Remove and discard giblets and neck from chicken. Rinse with cold water and
pat dry. Trim excess fat. Place chicken, breast side down on a cutting
surface. Cut in half lengthwise along backbone. Turn chicken over. Starting
at neck cavity, loosen skin from breast and drumsticks by inserting
fingers, gently pushing between skin and meat.
Combine parsley thyme, juice, salt and pepper; rum mixture under loosened skin
and over breast and drumsticks. Gently press skin to secure. Place
chicken in large zip top plastic bag. Seat and marinate in refrigerator
30 minutes.
Lightly coat chicken with Pam. Grill chicken with skin side up on rack,
55 minutes or until thermometer registers 180°. **You can cook chicken, using
rotisserie oven. Remove from grill, Cover and let stand 10 minutes. Remove
and discard the skin.
Any leftovers are great in some recipes called for prepared chiken.
5 servings
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