- 1 whole, four-five pound chicken
- ¼ cup olive oil
- Zest and juice of two lemons
- 4 garlic cloves, roughly chopped
- 2 tablespoons minced fresh rosemary
- 2 tablespoons minced fresh thyme
- 1 tablespoon honey
- 1 teaspoon kosher salt
- 1 teaspoon crushed black pepper
To spatchcock the chicken, place the chicken breast-side down and using a pair of kitchen shears, cut along one side of the backbone. Repeat along the other side. Save the backbone for your next batch of stock. Open the chicken and slice through the white cartilage at the tip of the breastbone to pop it open and the chicken will lie flat.
Combine the remainder of the ingredients in a Ziploc bag large enough to hold the chicken. Add the chicken and massage the marinade into it. Refrigerate overnight.
Grill the bird, breast side down over a medium hot grill for 12-15 minutes until the skin is crisp but not charred. Turn the bird over on the grill and continue cooking the bird until an instant read thermometer reads 160 degrees. Remove from the grill. Cover with aluminum foil. As the chicken rests, carry over cooking will bring its final temperature to 165 degrees. Carve and serve.