Name: Garlic-and-Rosemary Grilled Chicken with Scallions
Yield: 4 Servings
Ingredients: 1 3½–4-lb. chicken, backbone removed; Kosher salt and freshly ground black pepper; 4 sprigs rosemary; 2 heads of garlic, halved crosswise; 2 bunches red scallions; 2 tablespoons olive oil, divided; 1 tablespoon onion or chive blossoms (optional)

Image may contain Blade Weapon Knife Weaponry Food Roast and Animal

Christopher Testani

Make sure you keep your grill at a steady medium-level heat; if it’s too hot, the chicken will char without cooking through.

Recipe notes