Before you read any further, you must say Herbed Halved Chicken five times as fast as you can. It’s not a just a meal but a tongue twister too!
Last weekend we picked up a halved chicken from the farmers market and John and Jaden made a delicious herb butter rub for the bird. They rubbed both halves with the delicious mixture and cooked the chicken low and slow on the grill until it became tender, savory perfection.
If you do not want to use butter you can sub clarified butter, ghee, lard, or another fat of your choice. We served the chicken with roasted winter squash and I made a quick coleslaw with shredded green cabbage, diced apples, sliced almonds, with olive oil and a touch of balsamic vinegar for the dressing.
- 2 chicken halves (or take one whole chicken and cut it in half)
- 6 tablespoons grass fed butter (we used Kerrygold) or other fat of your choice
- 3 cloves garlic, crushed or minced
- 1 tablespoon fresh sage, minced
- 1 tablespoon fresh thyme leaves, minced
- 1 tablespoon dried basil
- 1 teaspoon paprika
- 1 teaspoon sea salt
- Soften butter in the microwave.
- Mix the herbs and spices into the softened butter or other fat choice.
- Pat dry the chicken halves with paper towels.
- Using a rubber spatula, generously rub the herb and spice mixture all over the chicken halves. Cook on a covered grill skin side up on low to medium low heat for 45-60 minutes.