LEMON HERBAL CHICKEN

LEMON HERBAL CHICKEN


Serves 6

1 - 2 chickens, approx 2 lbs each
1 bunch parsley
1/2 leek
1 tsp grated lemon zest
3 tbsp light Italian dressing
scant 1/4 cup chicken bouillon

Decoration:
lettuce leaves
lemon wedges

Rinse the chicken and cut in pieces. Make a pocket between the skin and
the meat on each piece.

Coarsely chop parsley and leek, grate the lemon zest and mix it all in a
bowl. Put a little of the mixture in the pockets. Drip 1 tsp dressing in each
pocket. Close by pressing the skin and meat together on the upper part
of the opening. Put the chicken in a bowl, cover with plastic foil and put
in the fridge for 2 hours.

Heat the outside grill or the oven grill. Put the chicken on a rack and
grill about 6" from the heat. Turn once and grill the chicken for 30 - 40
minutes in all. Brush with chicken bouillon while grilling.

Put lettuce leaves on serving plates and decorate with lemon wedges.