Chicken with Tuscan Herbs
In the summer, when herb gardens are at their peak, substitute 1 Tbs. each finely chopped fresh oregano, rosemary and sage for the dried herbs. Keep this same herb mixture in mind for grilling pork.
- 2 tsp. dried oregano
- 2 tsp. dried rosemary
- 2 tsp. dried sage
- 1/2 tsp. fennel seeds, crushed
- 1/2 tsp. salt
- 1/2 tsp. freshly ground pepper
- 2 Tbs. olive oil
- 2 garlic cloves, minced
- 4 whole chicken legs, about 2 1/2 lb. total
- 1 large lemon, cut into wedges
Season the chicken
Prepare a gas or charcoal grill for indirect grilling over high heat.
In a small bowl, stir together the oregano, rosemary, sage, fennel, salt and pepper. In a shallow, nonreactive dish, stir together the olive oil and garlic, add the chicken and turn to coat evenly. Sprinkle the herb mixture evenly over the chicken. Cover and let stand while the grill heats. (The chicken can be refrigerated at this point for up to 8 hours.)
Grill the chicken
Lightly oil the grill rack. Place the chicken, skin side down, on the rack over the drip pan and cover the grill. Cook for 25 minutes, then turn the chicken over. Cook until an instant-read thermometer inserted into the thickest part of a thigh, away from the bone, registers 170°F, about 20 minutes more.
Transfer the chicken to individual plates or a platter and serve immediately with the lemon wedges. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Grilling, by Rick Rodgers (Oxmoor House, 2007).