Here's What You'll Need
1
whole chicken, olive oil, dried oregano, salt, black pepper, arugula, lemon, flaky sea salt
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2
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.
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3
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.
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4
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.
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5
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.
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