1 whole roasting chicken, split in half (preferably pasture raised)
Olive oil for rubbing on chicken
Salt and pepper to sprinkle on chicken
1 sprig fresh rosemary (optional)
1 (4 oz.) Raspberry Vinaigrette
Split chicken in half, rub all over with olive oil and liberally salt and pepper both sides. Place on a grill over indirect medium heat bone side down and grill 15 minutes. Turn chicken over and grill 15 more minutes, and continue to turn every 15 minutes cooking until chicken reaches an internal temperature of 165. After turning for the 2nd time, put a sprig of fresh rosemary on the chicken halves.
|Wishbone Heritage Farms|