Herb Grilled Chicken

Herb Grilled Chicken 
Serve 4-6 

Move over beer can chicken, there’s a new grilled chicken in town. Pop your whole chicken on a sheet tray and allow it to slow roast on your grill while you relax in the backyard over a glass of wine. Finishing with a hot honey drizzle adds an element of depth and surprise.

1 whole chicken, insides removed
Salt
2 scallions, chopped
¼ cup chopped fresh oregano
2 tablespoons chopped fresh thyme
2 garlic cloves, sliced
1 lemon, zested and juiced with rinds reserved
½ teaspoon herbs de Provence 
¼ cup extra virgin olive oil 
¼ cup honey
½ teaspoon red pepper flakes

Preheat grill to medium heat or 350° F. Place chicken on a small sheet tray with a rim. Season well with salt. 

In a small bowl combine scallion, oregano, thyme, garlic, lemon zest and juice, herb de Provence, olive oil and salt. Mix and full coat the outside of the chicken, working under the skin as well. Pop used lemon in the cavity of the chicken. 

Place sheet trayed chicken on grill top and cover, cook for about an hour, reducing the heat if parts of the chicken begin to brown. If the top gets brown too quickly, tent the chicken with foil and continue to cook until internal temperature reaches 165° F. 

While chicken is cooking mix together honey and red pepper flakes and drizzle on warm chicken before eating.