3 - 3 1/2 lb broiler-fryer chicken
2 whole lemons
3 tbsp chopped garlic
2 tsp olive oil
salt & pepper
Remove skin. Rub outside chicken with 2 tsp olive oil, then with 2 tbsp garlic, salt and pepper. Season inside cavity with 1 tbsp garlic, salt and pepper. Roll two fresh lemons hard on counter to soften, score with knife. Put both inside the chicken cavity along with fresh rosemary leaves. Cover wings and ends of legs with foil to prevent burning. Foil the legs together to keep lemons inside. Grill the chicken on low with the lid down. Turn periodically. Grill for approximately 45 minutes until juices run clear when pricked. Grilling time varies by grill. Take foil off about 5 minutes before chicken is done. Discard lemons and carve. Whole chickens can be grilled with any rub or marinade. They are quick, simple and delicious! Removing the skin first allows us to keep the crispy, flavorful outer layer without all the fat found in the skin.