1-To start, preheat your grill to 375-425°F (190-218°C) or your oven to 400°F (204°C) for even cooking. If you have time, brine the chicken for 4-6 hours or marinate it in the herb sauce for the same duration, but remember to discard the herbs before cooking to prevent burning. Rub the chicken with 1 tablespoon olive oil, salt, pepper, and paprika to lock in those flavors.

2-Next, place the chicken skin side up over indirect heat on the grill and cook for about 40 minutes until it reaches an internal temperature of 160°F (71°C). You might flip it near the end to get a nice brown on the skin. For oven roasting, cook it skin side down for 20 minutes, then flip and roast for another 20 minutes until it hits the same temperature.

3-Preparing the Herb Sauce: While the chicken cooks, make the herb sauce by finely chopping or processing 1 cup fresh mixed herbs, 2 green onions, 2 garlic cloves, lemon zest from 1 lemon, and optionally 1-2 tablespoons lemon juice. Mix this with 6 tablespoons olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/2 teaspoon red pepper flakes if you want some heat.

4-Adjust the seasoning to your liking, then spread one-third of the sauce on a cutting board or platter. Once the chicken is done, place it on top and pour the rest of the sauce over it. Cut into pieces, cover loosely with foil, and let it rest for 10 minutes so the juices mix with the sauce. Gently toss the pieces in the sauce before serving, and add lemon slices for a fresh touch.