Yummy Roast Chicken

I can't believe I forgot to take a picture of the chicken when it came off the grill! It was so pretty with the lemons on top. Oh well, it pretty much looked like the picture in the book, so that will have to do. Except that the picture in the book has the chicken platter decorated with oregano (or marjoram), when there is only rosemary in the recipe. That annoys me. It's not like rosemary is a hard ingredient to come by, why use the clearly wrong herb when showing how the recipe should turn out???
Anyway, back to our experience with the chicken. We made this Friday night, which is good, b/c this is not a quick recipe. I roasted the garlic in the oven right when I got home, so that sped things up a bit, but Dan and I still had the time to polish off a bottle of wine while sitting on the deck waiting for the chicken to cook. The smells coming from the grill were so wonderful, we were starving by the time the bird was finished. It was worth the wait though. I don't think I have ever had such a moist piece of chicken! The flavor of the roasted garlic paste under the skin really permeated the meat well, too. I think we'll make this again, when we have the time to spare, and it is definitely a contender for the dinner party on Saturday.

We had Roasted Zucchini and Radishes as a side dish. I had a couple bunches of radishes languishing in the crisper from the past few CSA shares. They are not my favorite vegetable, so I wasn't sure how to prepare them. I threw the radishes and zucchini on the grill, with a quite a bit less oil than the recipe called for, in a foil packet for half and hour on direct heat. This tempered the peppery bite of the radishes really well. I'll make this again when faced with a plethora of radishes.