Serves 4. McCaffery likes to make this dish using Yard Bird chickens from the Red Stick Farmers Market. “Their chickens remind me of birds you get in France “super fresh and full of great flavor.” McCaffery likes to pair this dish with a French white, Chateau Graville Lacoste 2009 Graves, which is a blend of semillion, sauvignon blanc and muscatel and “has a nose of lemon oil, flowers and wet rock. This wine has great acidity with just enough richness, which rounds out the finish.”

1/2 tsp. lemon zest

2 cloves garlic, pressed

1 tbl. coarse sea salt, plus extra for seasoning

1 tsp. cracked black pepper, plus extra for seasoning

2 tbls. chopped fresh basil

1 tbl. chopped fresh parsley

1 tbl. fresh thyme

Pinch of rosemary

1 whole chicken, quartered, OR 2 chicken breasts and 2 chicken thighs, bone-in and skin on

1. Combine lemon zest, garlic, spices and herbs in a small bowl using a chef’s knife or a mortar and pestle. Mix well until ingredients are well-blended and have formed a paste.

2. Using a sharp knife, make a few small incisions under the skin of the chicken and insert herb paste into the cavity between the skin and the meat, rubbing well to cover as much of the chicken as possible.

3. Sprinkle the skin of the chicken with a little extra coarse sea salt and pepper to taste.

4. Heat a charcoal or gas grill to medium heat. Cook chicken skin side down for 45 minutes to 1 hour, or until skin is crisp but not charred and an internal thermometer measures 180 degrees.