Thyme, rosemary and lavender are aromas that are often used to season Mediterranean foods. Chicken seasoned with fresh herbs is a simple but perfect dish.
Yield: 4 servings
Cook Time: 45 minutes
Salt and coarsely ground black pepper
1 teaspoon fresh thyme leaves
1 teaspoon chopped fresh rosemary leaves
½ teaspoon chopped fresh lavender leaves, optional
¼ cup roughly chopped parsley
Extra-virgin olive oil as needed
8 bay leaves
8 chicken thighs or drumsticks, or a combination
2 lemons, cut into quarters
1. Start a charcoal or wood fire or heat a gas grill. The fire should be only moderately hot, part of the grill should be kept cooler than the rest and the rack should be 4 to 6 inches from the heat source.
2. In a small bowl, combine salt, pepper, thyme, rosemary, lavender and parsley. Add enough olive oil to make a paste. Loosen skin of chicken and slide a bay leaf between skin and meat, then insert a portion of herb mixture. Push skin back onto meat and sprinkle with salt and pepper.
3. Place chicken skin side up on coolest area of grill. When fat has rendered a bit, turn chicken over. After 20 minutes or so, move chicken to hottest part of grill, brush with a bit of olive oil and cook until meat is done and skin is nicely browned. Serve with lemon wedges. (Bay leaf is not edible.)