Ingredients
3 tablespoons olive oil2 tablespoons minced fresh oregano or 2 teaspoons dried oregano2 tablespoons minced fresh thyme or 2 teaspoons dried thyme2 tablespoons lemon juice2 tablespoons red wine vinegar1 shallot, minced1 tablespoon minced fresh lemon balm or 1 teaspoon grated lemon zest1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed2 garlic cloves, minced1-1/2 teaspoons salt1/2 teaspoon crushed red pepper flakes1 broiler/fryer chicken (3 to 4 pounds)
Preparation
Prepare grill for indirect heat using a drip pan. In a small bowl, mix the first 11 ingredients. With fingers, carefully loosen skin from chicken; rub seasoning mixture under and over skin. Tuck wings under chicken and tie legs.
Place chicken over drip pan and grill, covered, over indirect medium heat until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/4 to 1-1/2 hours, rotating occasionally. Remove chicken from grill; tent with foil. Let stand 15 minutes before carving.
