1 Whole organic fryer chicken with dry rub
12 gloves garlic mashed
1-2 teaspoons cayenne pepper
4 teaspoons Italian herbs (oregano, thyme, basil)
4 teaspoons chili powder
4 teaspoons sea salt
2 bunches organic rainbow chard
3 cloves garlic minced
1/2 red onion minced
1 10 oz Rebel Mix tomatoes, sliced into halves
1 lemon (juiced)
Salt and pepper to taste
1/2 cup shredded Parmesan cheese
Turn oven to 350 degrees Fahrenheit. Rinse and remove stems from rainbow chard. Tear leaves into bite-sized pieces. In a skillet on medium high, sauté garlic and onion. Place leaves in a 9×13 pan. Pour onion mixture over leaves and mix in. Cut tomatoes in half and add to chard dish. Sprinkle dish with salt and pepper. Drizzle lemon juice over leaves. Sprinkle Parmesan over dish and place in oven for approximately 15 minutes or until cheese is melted and slightly brown in places.
In a bowl, peel and crush garlic cloves. Add cayenne pepper, Italian herbs, chili powder and sea salt. Mix together. Place fryer chicken on serving plate. Rub chicken with oil. Pat herbs and spices onto chicken, covering the whole chicken.
Turn BBQ onto medium-high. If there are three burners, after grill has heated to approximately 350-400 degrees Fahrenheit, turn off the middle burner.
Place chicken over middle burner that is turned off. Close lid of BBQ. Cook for approximately 1 hour and 15 minutes at approximately 375 to 400 degrees Fahrenheit. About every 20 minutes lightly drizzle olive oil over the chicken. Chicken is done when meat thermometer reads 165 degrees Fahrenheit when inserted into the thickest part of the thigh.