Pennsylvania amish chicken

4 Servings

Ingredients

Quantity Ingredient
2 Whole chickens
1 teaspoon Fresh rosemary
1 teaspoon Fresh oregano
1 teaspoon Fresh thyme
1 teaspoon Fresh sage
1 teaspoon Fresh parsley
1 teaspoon Fresh mint
Olive oil

Directions

Halve chickens and set aside. Place herbs in a bowl and combine just enough olive oil to create a wet rub for the chickens.

Heat an outdoor grill until coals are red hot. Place chickens on the grill and a brick on top to weigh them down. Cook until meat is cooked through.

Continue to use the brick while cooking chicken on both sides. Served with roast smashed potatoes and grilled vegetables.

Yield: 4 servings

(Courtesy of Cary Restaurant)

Posted to MC-Recipe Digest V1 #851 by Bill Webster <thelma@...> on Oct 18, 1997

Related recipes