Black Olive Vinaigrette, for serving (recipe follows)
Instructions
Cut chicken in half with kitchen shears and remove the backbone. Cut away and excess fat and skin. Place chicken halves in a shallow baking dish just large enough to hold them side-by-side; alternatively, use a resealable plastic bag.
Add parsley, mint, anchovies, garlic, and lemon juice to the bowl of a food processor. Blitz a few times until everything is evenly chopped. With the motor running, pour in the olive oil. Pour the marinade over the chicken halves and turn a few time to coat. Cover and marinate at least 4 hours and as long as overnight, turning occasionally.
Remove the chicken from the bag and shake off excess marinade and then pat dry with paper towels. Liberally season with salt and black pepper and let sit at room temperature for 30 to 60 minutes to take the chill off.
Set up grill for indirect cooking over medium-high heat (no direct heat source under chicken); stabilize the temperature around 400° degrees. Place a drip pan below where the chicken will sit. Brush and oil the grates before cooking.
To ensure a crispy skin, be sure to blot away any moisture from the chicken with paper towels. Sprinkle with salt and pepper and lay the chicken halves skin-side up over the drip pan. Cover the grill and roast for about an hour or until internal temperature reaches 160°F. In the last few minutes of cooking, cut lemons into halves or quarters and rub with a little neutral oil (canola, grape seed, vegetable are all good) and place on the grill over the direct heat. Cook long enough to mark. Transfer chicken to a cutting board and squeeze some charred lemon juice over it. Loosely tent with foil for 10 minutes before carving. Serve hot with Kalamata Vinaigrette on the side.
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/lemon-and-mint-grill-roasted-chicken-halves/