Butterflied Chicken with Herbs and Cracked Olives

Ingredients for Butterflied Chicken with Herbs and Cracked Olives

• 2 (3 1/2–4)-pound chickens, backbones removed

• Kosher salt, freshly ground pepper

• 6 garlic cloves, finely grated

• 40g Aleppo-style pepper

• 60ml finely chopped rosemary

• 120ml olive oil, divided

• 240ml Castelvetrano or other green olives, pitted, torn

• 60ml fresh lemon juice

• 1/4 cup chopped oregano

• 1/2 cup chopped parsley, plus leaves for serving

How to make Butterflied Chicken with Herbs and Cracked Olives

The night before you plan to grill the chickens, place them on a work surface, breast side up, and open them up against the surface as much as possible. Using your palms, press firmly on breastbone to flatten breast. You may hear a crack. This means you’re doing it right. Set chickens, breast side up, on a large rimmed baking sheet. Season generously on both sides with salt and black pepper. Chill, uncovered, at least 8 hours and up to 2 days.

Remove chickens from refrigerator and set out on your counter. Combine garlic, Aleppo-style pepper, rosemary, and 60ml oil in a small bowl. Rub chickens all over with mixture and let sit until room temperature, 1–2 hours.Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Set chickens, skin side down, on grate over indirect heat. Cover grill, placing cover vent (if your grill has one) over chickens so it draws heat up and over them. Grill, rotating chickens as needed so that they colour evenly, until skins are lightly browned, 15–20 minutes.Turn chickens and continue to cook, covered, until skins are deep golden brown and crisp and an instant-read thermometer inserted into the thickest part of breasts registers 71°C, 20–25 minutes. Transfer chickens to a cutting board and let rest at least 10 minutes before carving.Mix olives, lemon juice, oregano, chopped parsley, remaining 1/4 cup oil, and any accumulated juices from chicken on the cutting board in a medium bowl. Season with salt.To serve, arrange carved chickens on a platter and top with olive mixture and parsley leaves.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.