Grilled chicken

Ingredients for 2 servings:

• 1 chicken, ready to cook
• ½ package butter, room temperature
• 1 lemon(s), untreated, juice and zest
• Thyme
• salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

the best chicken in the world

First, wash the bird thoroughly and pat dry. Knead the butter with the spices, lemon zest, and lemon juice (this works best with your hands). Season the outside of the chicken with salt and pepper. Now, using your hands, create two pockets between the skin and breast meat and distribute a good 2/3 of the spiced butter into them. Then cut the legs 2-3 times down to the bone and rub the remaining butter into the cuts. Preheat the oven to approximately 230°C – 240°C and place the chicken on a baking sheet or wire rack (tie the legs together first) and into the oven. The time varies depending on the size of the chicken. I always allow 45 minutes per kg. A normal rotisserie chicken weighing 1.2-1.4 kg takes about a good hour. The genius of this recipe is that you don’t have to worry about the bird while it’s roasting—no turning or basting. The butter makes it tender and juicy, with a wonderfully crispy skin, just like grilled chicken (only better). It’s really quick and easy to make. The spices for the butter are just a suggestion; you could also try paprika or chili; the sky’s the limit. Serve with a fresh salad and a slice of baguette.