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If you want to have the most delicious, easy chicken, then do what Joe does and “Tuscanize” the chicken! It always turns out so darned good considering just how really simple it is. Again, it’s that Italian way with grilling. We make it a lot. The chicken can be done in the oven at 425 F until juices run clear. If you have a convection setting on your oven, all the better, just adjust the temperature accordingly and the timing.
1 – 4 lb roasting chicken, cut into serving pieces (drums, thighs, wings, breast divided in lalf lengthwise)
4 Tbsp. EVO
1 Tbsp. coarsely ground black pepper
Kosher or sea salt, a generous amount, slightly more than you think
**If you are lucky enough to have the salt from Dario’s Antica Macelleria Cecchini (and we are) then you must use it!
Serve with lemon wedges so each person can squeeze some over their chicken.
Rub the chicken all over with EVO, then with the black pepper and salt. Let stand at room temperature 1 hour before cooking.
Prepare the barbecue using hardwood charcoal or a gas barbecue, using the indirect method.
Place the legs and drumsticks on the barbecue; place the lid on and cook for 10 minutes. Lift the lid, place the breast meat & wings on the grill; replace the lid & cook for approximately 25-30 minutes, depending, of course on your barbecue.