1 hour 20 minutes
Here's What You'll Need
whole chicken, olive oil, dried oregano, salt, black pepper, arugula, lemon, flaky sea salt
Brush olive oil on both sides of the chicken. Sprinkle liberally with dried oregano, salt, and black pepper. Allow the chicken to marinate for at least 30 minutes.
Place skin side down over direct heat, cook for 5 minutes. Flip the bird so its skin side up and move to indirect heat. Cook for 40-45 minutes. Rest the meat for 10-15 minutes before slicing.
While the chicken is cooking over indirect heat, place lemon halves over direct heat, cut side down, and grill for 1 minute per side. Remove and set aside.
Cut chicken into quarters, then slice the breast meat into strips. Serve with arugula, grilled lemons, and flaky sea salt. Serve warm or at room temperature.