1 (2-3 lb.) broiler chicken
1 tablespoon olive oil or melted butter
1 tsp. soy sauce
2 cloves garlic
1/8 tsp. hot red pepper flakes
1/4 each tsp. rosemary, oregano, basil, salt and pepper
1 small onion, peeled

Wash chicken well and pat dry.

Split a broiler chicken down the back and press flat. Using a sharp knife, break or cut half-way through joints so that the chicken lies flat.

Process remaining ingredients in blender until smooth. Brush chicken skin and underside with blended ingredients and sprinkle with salt and pepper.

Broil about 4 inches away from the flame, skin side down for 20 minutes; turn and broil for another 25 minutes or until chicken is tender and juices no longer run pink when leg joint is pierced with a fork (total cooking time depends upon age and size of chicken and the heat of the broiler or grill).

The chicken may be basted with remaining olive oil/butter mixture up until the last 20 minutes of cooking; discard any remaining marinade after that point.

If the chicken is being cooked on a grill, it can be weighted down using a panini press or a clean brick wrapped in aluminum foil.

This dish can be made when in a hurry by using Good Seasons Italian Dressing, prepared according to package directions without the vinegar. Use half of the mixture for basting (the remaining half can have 1/2 the vinegar added later for a salad to be served alongside).

Submitted by: CM