Rinse the chicken under cold water and pat dry with paper towels. Remove any giblets from the cavity.
In a small bowl, whisk together the olive oil, minced garlic, lemon juice, chopped rosemary, chopped thyme, paprika, salt, and black pepper.
Rub the marinade all over the chicken, including under the skin and inside the cavity. Place lemon wedges inside the cavity. Cover and refrigerate for at least 2 hours, preferably overnight.
Preheat your grill to medium-high heat (about 375-400°F or 190-200°C).
5. **Grill the Chicken:** Place the chicken on the grill, breast side down. Grill for 10-15 minutes until the skin is nicely browned. Flip the chicken and reduce the heat to medium-low. Grill for an additional 45-60 minutes, or until the internal temperature reaches 165°F (75°C) in the thickest part of the thigh.
Remove the chicken from the grill and let it rest for 10-15 minutes before carving. This allows the juices to redistribute.
Garnish with fresh herbs if desired, and serve with your favorite sides.
ADVERTISEMENT
