Putting your chicken on grilling plank as it bakes in the oven is an easy way to add lots more flavor to your bird with minimal effort. This recipe calls for halving the chicken before roasting, but leaving the bird whole works well too, especially when it's stuffed with lemons and herbs.
Ingredients
- 1 Cedar Grilling Plank
- 1 Whole chicken or 2 Cornish Game Hens
- 1 Bunch of fresh thyme
- 1 shallot, sliced
- 1 Lemon, sliced
- Salt + Pepper
Directions
- Soak grilling plank in hot tap water for at least 15 minutes. Preheat oven to 350°F.
- Make a bed of lemons, herbs and shallot on your soaked plank, then put it in a baking dish.
- Rinse your chicken and remove the giblets, cut in half and pat dry.
- Liberally salt and pepper the chicken.
- Place on the soaked plank. Place in the oven.
- *In the oven your planked dish will steam, but it should not smoke.
- Roast in the oven for 1 to 1½ hours, or until the internal temperature reaches 165º F.
- Take out and let rest for 5 minutes before serving.
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