Herb-Grilled Chicken

Spread half of the herb paste directly under the skin, pressing from outside to distribute evenly, ensuring maximum flavor penetration into the meat.

Rub the remaining herb paste all over the exterior of the chicken, working it into every crevice and coating the legs and wings thoroughly.

Tie the chicken legs together with kitchen twine and tuck wing tips under for even cooking, then let rest at room temperature for 30 minutes.

Set up your grill for indirect cooking with medium heat (350°F/175°C) on one side only, placing a drip pan under the cool side to catch juices.

Place chicken breast-side up over the drip pan, close the lid, and roast for 45 minutes without opening, allowing the herbs to perfume the meat slowly.

After 45 minutes, carefully flip the chicken breast-side down over direct heat for 10-15 minutes to crisp the skin, watching closely for flare-ups.

Flip one final time to breast-side up, baste with accumulated juices and melted butter, and continue cooking until internal temperature reaches 165°F (74°C).

Transfer to a cutting board, tent loosely with foil, and rest for 15 minutes, allowing the juices to redistribute throughout the entire bird.

Carve and serve on a platter garnished with fresh herb sprigs, lemon wedges, and a drizzle of quality olive oil mixed with the resting juices.