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Butterflied chicken
1
Butterflied chicken
Ingredients
- 10g chopped fresh rosemary leaves, plus 2 sprigs
- 3 garlic cloves, chopped
- 2g lemon zest
- 25ml lemon juice
- Good olive oil
- Salt
- Freshly ground black pepper
- 2 roasting chickens (1.1 to 1.3kg each), deboned and butterflied
- 1/2 lemon, thinly sliced
Method
How to make Butterflied chicken
1) Mix the chopped rosemary, garlic, lemon zest, lemon juice, 1 tbsp olive oil, 2 tsp salt and 1/2 tsp pepper together in a small bowl to make a paste.
2) Place the chickens on a sheet pan, skin side up, and loosen the skin from the meat with your fingers. Place half of the paste under the skin of each chicken. Rub any remaining paste on the outside and underside of the chickens.
3) Turn the chicken skin side down and scatter the lemon slices and sprigs of rosemary over each chicken. Season with salt and pepper. Roll each chicken up, cover with plastic wrap and refrigerate for at least 1 hour.
4) Heat a griddle with coals. Spread the coals out in one dense layer and brush the griddle with oil. Unroll the chickens, place them on the griddle and cook for 12 minutes on each side.
