1 3-4 lb whole chicken
1 tablespoon garlic, minced
2 tablespoons Spice Islands Tuscan Seasoning
2-3 tablespoons extra virgin olive oil
salt and freshly ground pepper to taste
Prepare chicken by removing liver and gizzard and rinse well removing any excess skin. Dry chicken completely with paper towels. Place breast side down and with kitchen shears remove backbone by cutting along both sides and discard. Sprinkle salt and pepper on underside of chicken and rub small amount of olive oil onto underside of chicken. Mix together garlic, Tuscan seasonings and oil. Loosen skin from meat of chicken and stuff seasoning paste under skin. Rub a small amount of oil onto outside of skin and sprinkle with salt and pepper. Foil the bottom of a large skillet and place on grill to heat. Place chicken onto grill and skillet on top of chicken pressing the chicken flat. Allow to cook over medium heat for approximately 1 hour or until the juices from the chicken run clear. Flip the chicken over and allow to cook for approximately 5-10 minutes to crisp up the skin side. Remove from heat and allow to rest prior to carving.
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