GRILLED CHICKEN WITH PARSLEY BUTTER AND LEMON
Photography by Angie Norwood Browne
4 tablespoons softened butter
¼ cup packed Italian parsley leaves
Salt and pepper
1 whole chicken, backbone cut out and flattened
1 tablespoon olive oil
1 lemon, thinly sliced
1. Preheat an outdoor grill or grill pan to medium. In a food processor, process the butter, parsley and salt and pepper to taste until the parsley is chopped and well mixed into the butter. Loosen the skin of the chicken and push butter under the skin on the breast and thighs. Season the chicken well on both sides with salt and pepper. Grill the chicken skin side up, checking frequently, until well browned, about 25 minutes. Turn the chicken and cook 15 to 20 minutes longer or until cooked through and nicely browned. Brush the lemon slices and grill until lightly browned, about 3-4 minutes more. Serve with the lemon slices.
Goes great with sliced heirloom tomatoes drizzled with olive oil and herbs.
Recipe and Food Styling by Jean Galton