Trip: Inspired by our nights at Chico on our Montana and Yellowstone adventures!
- 4 very smooth, round rocks (about 5 inches in diameter each)
- 2 tablespoons of fresh thyme
- 2 tablespoons of fresh rosemary
- 8 tablespoons of extra virgin olive oil
- 1 teaspoon of salt
- 1 tablespoon of black pepper
- 2 whole chickens split in half with the backbone removed
Preheat the oven to 400 degrees.
Place rocks in the oven when you start heating it up. Continue to preheat the rocks for 15 minutes after the oven has heated up. Combine herbs, oil, salt and pepper. Arrange poultry on a 9×12″ oven-proof baking dish. Remove the rocks from the oven with tongs, and place a rock under the thigh of each half of the chicken. The rock should be snugly tucked between the skin and the meat. Rub the chicken with the olive oil mixture, drizzling it with what’s left. Bake for 25-30 minutes until the chicken has reached 165 degrees on a meat thermometer. Serve the chicken with rocks intact (it gives the chicken a nice presentation by making the chicken stand tall on the plate.)
*This is one of the great recipes from the Chico Restaurant at Chico Hot Springs Resort in Pray, Montana! Sitting in our own backyard, Chico is one of our favorites!
**This dish is named after the Yellowstone River, from which Chico gets the rocks they used to make it! That being said, any rocks will do. The smoother (and cleaner) the better!