Cedar-planked lemon thyme chicken

Chicken second courses

I'm a dreamer.....*sigh*...and that's not at all a foolish decision. See.....my new year's resolutions are off to a great start - make large portions of dishes which can be reinvented throughout the week. So, I've made 'Merrill's' meatloaf twice. Its lasted us 3 dinners: slices of meatloaf with tatties, second time in tomato sauce, with pasta and third, sprinkled on some carrot and lentil soup. I had dreams for this chicken too. We would have some for Sunday dinner. Salads and Sarnies would follow...and who knows what else. *Hmmmm*. Pipe dreams they were. All I ended up with was a platter full of bones (yes, perfect.....perfect for making stock) - the flesh demolished by loving mouths: any cook's delight to be honest. And if you're still seeking the verdict: Crisp skin, tasty, well seasoned (in such a short time) moist, succulent....I could go on but my husband has run out of words...and ALL without a marinade! I learnt from a food blogger (The Little Teochew)....that cooking the chicken at high heat crisps the skin yet keeps the flesh surprisingly juicy and super tasty ! The citrus flavours of the lemon thyme, combined with the sweet smokiness of the chicken makes this a tasty offering....on any day of the week!