" Tin Cup" Birdie!

Before you play the back nine, fuel up with this healthy-yet-delicious poultry dish!


  • 1 whole (3-1/2 to 4 lb.) free-range chicken
  • 3 large garlic cloves, minced fine
  • juice and zest of 1 lemon
  • 2 tablespoons chopped fresh herbs of choice, or a mixture (sage,
  • parsley, tarragon, rosemary, etc.)
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon red pepper flakes
  • 4 tablespoons olive oil
  • 18 holes and a free afternoon


1. Place the chicken breast-side down on a cutting board. Using a pair of poultry shears or a large cook's knife, cut completely through the bones on either side of the backbone.

2. Remove the backbone and turn the birdie over breast-side up. Place a second cutting board on top of the chicken and press down with all your might. If friends are over, have someone else press as well. Sit on it if you need to.

3. In a small bowl, combine the garlic, lemon juice, zest, herbs, salt, pepper, pepper flakes, and half the olive oil.

4. Turn the now flattened chicken over once more and slather with the seasoning mixture, anywhere you can get to, including under the skin. Cover with plastic wrap and refrigerate anywhere from 45 minutes to 24 hours. (A longer marinating time will yield a more strongly seasoned chicken.)

5. Wrap 4 bricks with aluminum foil. Don't ask why. Preheat the oven to 500 degrees F.

6. Place a large cast iron skillet over medium-high heat for 5 minutes. Add the remaining olive oil (swirl to coat the pan) and place the chicken in skin-side down. Place a cookie sheet over the chicken then place the bricks on the cookie sheet to further flatten the bird.

7. Cook for 5-7 minutes on the stovetop, then place the whole works in the preheated oven and roast for 10 minutes. Remove from the oven, take off the bricks and cookie sheet and turn the chicken over (being careful not to tear the skin) and roast an additional 20 minutes. An instant-read thermometer inserted in the thickest part of the thigh should read 165 degrees F.

8. Remember the credo of the golfer and, if the recipe goes well, take all the credit. If not, blame your caddy. In any case, make him do the dishes.

Serves 4

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