Recipes

Garlic and Herb Spatchcock Chicken

  • Servings: 6-8
  • Difficulty: moderate
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • Two 4 lb. roaster chickens
  • 1 Tablespoon fresh minced sage
  • 1 Tablespoon fresh minced rosemary
  • 1 Tablespoon fresh thyme leaves
  • 10 cloves garlic, minced
  • 1/4 cup olive oil
  • 1/4 cup freshly squeezed lemon juice
  • 1 Tablespoons ground black pepper
  • 1 1/2 Tablespoons kosher salt

Directions

1. Rinse each chicken under cold running water. With a pair of kitchen shears or sharp sturdy chef knife, cut on either side of the backbone and remove it. Flip the chicken over and press down on the breast until you feel the breast bone crack. Using a paring knife, carefully cut the breast meat from the bone without cutting through to the skin. Remove the breast bone entirely. Cut the first 2 wing joints off and discard or save for making chicken stock along with the back.

2. In a large bowl, whisk together sage, rosemary, thyme, garlic, olive oil, lemon juice, and black pepper. Place the chicken in the bowl and mix to coat well. Cover and place in the refrigerator for 12 hours, mixing it from time to time.

3. Remove the chicken from the bowl and place skin side down on a hot grill. Once it is browned, flip it over. As it starts to brown, reduce heat and cover the grill. It will be necessary to flip the chicken back and forth from time to time so that it does not burn on one side. Baste the chicken periodically with the marinating liquid.

4. Continue cooking until the chicken reaches an internal temperature of 165 F (about 30 minutes). Let rest for 5 minutes before cutting up.
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