| Bright lemon and roasted garlic make this chicken a | | | | individual cloves into a small bowl. |
| wonderful start to a summer picnic or the perfect | | | | To make the paste: In the bowl with the garlic, |
| ending to a relaxing weekend. | | | | combine the lemon zest, 1 tablespoon of the lemon |
| Ingredients | | | | juice, rosemary, salt and pepper. Mix well. |
| 1 head of garlic | | | | Remove and discard the neck, giblets, and any |
| 1 teaspoon extra-virgin olive oil | | | | excess fat from the chicken. Rinse the chicken, inside |
| For the paste | | | | and out, under cold water and pat dry with paper |
| Lemon zest from 2 lemons | | | | towels. |
| 2 tablespoons fresh lemon juice, divided | | | | Loosen the chicken skin gently with your fingers and |
| 1-1/2 teaspoons finely chopped fresh rosemary | | | | spread half of the paste under the skin on the |
| 1 teaspoon kosher salt | | | | breast. Season the inside of the chicken cavity with |
| 1/2 teaspoon freshly ground black pepper | | | | salt and pepper and add the rosemary sprigs. |
| 1 whole chicken, 4 to 5 pounds | | | | Truss the chicken with cotton string. Pour the |
| Kosher salt | | | | remaining 1 tablespoon of lemon juice and the wine |
| Freshly ground black pepper | | | | into the cavity. |
| 4 sprigs fresh rosemary | | | | Coat the outside surface of the chicken with the |
| 1/4 cup dry white wine | | | | other half of the paste, pressing it into the skin. |
| 1 whole lemon, thinly sliced (optional) | | | | Grill the chicken, breast side up, over Indirect Medium |
| Method | | | | heat until the juices run clear and the internal |
| Remove the loose, papery outer skin from the head | | | | temperature reaches 170°F in the breast and |
| of garlic. Cut about 1/2-inch off the top to expose | | | | 180°F in the thickest part of the thigh, 1-1/4 to 1-1 |
| the cloves. | | | | 2 hours. |
| Place on a large square of aluminium foil. Drizzle the | | | | Halfway through grilling, slide three lemon slices under |
| olive oil over the cloves. Fold up the foil sides and seal | | | | the string on top of the breasts. |
| to make a packet, leaving a little room for the | | | | Transfer the chicken to a platter, loosely cover with |
| expansion of steam. | | | | aluminium foil, and allow to rest for about 10 minutes |
| Grill over Indirect Medium heat until the cloves are | | | | before removing the string and carving. Serve warm. |
| soft, 30 to 45 minutes. Remove the garlic from the | | | | Makes 4 to 6 servings. |
| grill and allow to cool. Squeeze the garlic from the | | | | |