Herb Roasted Chicken

From the Recipe Book: Plank Cooking

1/2 whole chicken
3 tablespoons olive oil
1/2 tablespoon fresh rosemary, chopped
1/2 teaspoon fresh thyme, chopped
Juice of 1/2 lemon
1 orange or lemon, sliced
Salt and pepper to taste
4 rosemary branches

1 plank, maple or alder, soaked in white wine or water at least 6 hours

Place chicken in a medium bowl. Add olive oil, herbs, lemon juice, salt and pepper. Marinate chicken, turning occasionally, 1-6 hours. Place sliced oranges or lemons on a plank brushed with olive oil. Place rosemary branches on top of oranges or lemons. Place chicken, skin side up, on top of rosemary. Grill or bake at 350 degrees, 50-60 minutes or until juices run clear and internal temperature reaches 160 – 170 degrees.

Recipe Variation: Any combination of fresh or dried herbs can be used in this recipe. For a quick meal simply marinate chicken in prepared oil-based salad dressing of choice. Chicken pieces can be prepared using this technique.