- 1 3½- to 4-pound chicken, backbone removed and patted dry
- 4½ tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper, to taste
- 4 tablespoons unsalted butter
- 1 large shallot, finely diced
- 2 garlic cloves, finely minced
- 1 pound mushrooms, such as chanterelles or cremini, cleaned, trimmed and left whole
- ¼ cup roughly chopped fresh flat-leaf parsley
- 2 lemons, halved
1. Build a medium-low fire in a charcoal grill for indirect grilling. While the grill is heating, rub the chicken with 2 tablespoons of the olive oil. Season the bird generously with salt and pepper.
2. Place the chicken skin-side down and grill, turning occasionally, until skin is crisp and golden brown, about 25 to 30 minutes. Using tongs, turn the chicken over and continue cooking until cooked through or until an instant-read thermometer inserted into the thickest part of the meat reads 165°, about 20 minutes.
3. Meanwhile, in a large cast-iron skillet over medium heat, melt the butter and add 2 tablespoons of the olive oil. Add the shallots and cook until softened, about 8 minutes. Add the garlic and continue cooking until fragrant, about 2 minutes. Add the mushrooms and cook until the liquid has evaporated and mushrooms become tender, about 10 minutes. Stir in the parsley and set aside. Meanwhile, brush the lemon halves with remaining olive oil and grill, flesh-side down until lightly charred, about 5 minutes.
To serve, carve the chicken and serve with the mushrooms and grilled lemon halves.