Grilled Confit Of Chicken With Lemon And Herbs

1. 1

   Pre-heat oven to 250 degrees

2. 2

   Cook chicken:

3. 3

   Lay large piece of foil out. Drizzle several glugs of EVOO on top. Add layer of herbs and place leg/thigh quarters on top. Season chicken with salt and pepper. Top with herbs, and place 4 of the lemon halves and the garlic around chicken. Top with several glugs olive oil. Wrap with foil tightly; repat several times until there are 4-5 layers total. Place on cookie sheet in middle of oven, and cook for 2/12 3 hours. (note: can be done up to a day in advance, refigerate after roasting.

4. 4

   Make Baste:

5. 5

   Pre-heat grill to medium high and rub grates with an oil soaked rag to create a non-stick surface. Remove chicken package from oven. Poke a hole in the package and drain oil/juice into a small bowl and reserve. Unrap and squeeze out garlic and lemon (it should be a jam like consistency) into a medium bowl. Add juice of half a fresh lemon, and mash mixture into a smooth paste. Add honey. Whisk in stream of reserved oil (or fresh EVOO) until mixture is around the consistency of ketchup.

6. 6

   Grill Chicken:

7. 7

   Brush chicken with baste and place on grill skin side down and brush back side. Leave the grill lid off and watch closely for flareups. Turn chicken, brush with baste and repeat every few minutes until chicken is golden brown.

8. 8

   Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.