3.5-4   lbs ROCKY® Free Range Whole Chicken
2 tbsp Fresh Rosemary, chopped fine
1 tbsp Fennel Seeds, toasted & ground
Lemon, zested and juiced
1.5 tsp Crushed Red Pepper
1.5 tsp Coarse Ground Black Pepper
Medium Garlic Cloves, minced
1.5 cup Extra Virgin Olive Oil
Himalayan Salt Slab (8 X 12 X 1.5)


1 Pat chicken dry with paper towels and place breast-side-down on a large cutting board. Using sharp kitchen shears, or large knife, remove the backbone by cutting along either side of it. Turn chicken over and press out flat. Place in the refrigerator, on the cutting board, while you make the marinade. In a dry sauté pan over medium heat, toast the fennel seeds until they become fragrant. (3-4 minutes) Make sure to keep the pan moving to achieve even toasting. Grind seeds in a grinder or blender until you have a coarse powder.
2 In a small bowl combine the rosemary, fennel, lemon zest & juice, crushed red pepper, black pepper, garlic & olive oil. Divide in half. Pull chicken out of the refrigerator and brush half the marinade onto the skin. Leave chicken out at room temperature while you get the grill ready. Prepare your grill for two zone. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. If using a gas grill, set half the burners to medium heat. Set cooking grate in place, cover grill and allow to preheat for 10 - 15 minutes. Clean and oil the grilling grate.
3 Place chicken skin-side up on cooler side of grill with legs facing towards hotter side and place the salt slab on chicken. Cover grill with vents on lid open. Open bottom vents of grill if using a charcoal grill. Cook for about 10- 15 minutes, or an instant read thermometer inserted into the thickest part of the thigh reads 135°. Using grill gloves, remove the salt slab, carefully flip chicken and place skin-side-down on hotter side of grill with breasts pointed towards cooler side. Using grill gloves, place the salt slab back on top of the chicken. Close the lid and continue to cook until an instant read thermometer inserted into the thickest part of the thigh reads 170°, about 10-15 minutes more. At this time the skin should be crisp with deep grill marks. Note: don’t walk away, stay close. Depending on your grill a flare up may occur or the skin may achieve a good crispy texture before the chicken is done. If either occurs move the chicken to the cooler side to finish cooking. Don’t forget to wear your grill gloves when removing the salt slab and putting it back on before and after moving the chicken.
4 Transfer chicken to a cutting board and allow to rest for 5 to 10 minutes. With a clean brush, apply the reserved half of marinade on the chicken. Carve, Serve & Enjoy!


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