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4 baby chickens (Rock Cornish game hens work great) split.
8 stems rosemary
8 stems thyme
8 stems tarragon
1 lemon sliced into paper-thin slices
Juice of 1 lemon
1/4 cup olive oil
4 garlic cloves, minced,
1 tbs. sea salt
1 tbs. brown sugar

Combine the oil, herbs, garlic, lemon slices, salt, sugar and lemon juice. Marinate the chicken halves in the oil mixture for 24 hours.

Remove birds from marinade and grill the birds over medium direct or high indirect heat for 20 to 25 minutes until cooked through. During the last 10 minutes of cooking, cover the birds with some of the lemon slices and herb sprigs from the marinade.

Season with sea salt and white pepper and serve warm with the Salsa Verde.

Salsa Verde

2 bunches parsley, free of stem “bottoms”
4 tbs. capers
8 anchovies
2 garlic cloves
1/2 cup basil leaves
2 sprigs oregano
1 roasted green chile, cleaned
Juice of 1 lemon
1 cup olive oil
6 cornichons

Place all ingredients in a blender and pulse to combine well. Reserve to the refrigerator for a few hours, season and serve.

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