Serves 6

1/2 cup chopped fresh mixed fresh herbs (I used a mix of parsley, oregano, thyme, sage, and marjoram)
4 large garlic cloves
4 teaspoons kosher salt
2 teaspoons ground black pepper
2 teaspoons finely grated lemon zest, remaining lemon cut into large wedges
6 tablespoons olive oil
5 pounds whole chicken legs (7 to 8 pieces)

 

Mix herbs, garlic, salt, pepper, lemon zest and oil in a small bowl. Pull chicken skin back as far as possible. Rub chicken legs with herb mixture then pull chicken skin back in place. (Can be left at room temperature up to 2 hours or refrigerated for several hours.)

Heat gas grill, with all burners on high for 10 to 15 minutes. Use a wire brush to clean grill rack, then use tongs to wipe a vegetable oil-soaked rag over grill rack. Close lid and return to temperature. Have water close by to extinguish any flare-ups.

Place chicken, skin side down on hot grill rack; cover and cook until impressive grill marks form, about 5 minutes. (Flare-ups are more likely to occur during the first 5 minutes.)  Turn chicken over, cover, and continue to grill until remaining side is grilled marked. Turn all burners on low and continue to cook chicken until golden brown and cooked through, 25 to 30 minutes longer. Arrange chicken on a platter, squeeze with lemon juice, and serve.