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Spatchcock Barbecue Organic Chicken with Lemon, Rosemary and Olive oil

4 servings
Dinner

Characteristics

Dairy Free Gluten Free Low Sodium Featuring BC Products

Nutritional Facts Per Serving

424
Calories
37.9 g
Protein
1.6 g
Carbs
0.5 g
Fibre
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 424
  • Fat 28.7 g
    • Saturated   7.1 g
    • + Trans 
  • Cholesterol 139 mg
  • Sodium   120 mg
  • Carbohydrate 1.6 g
    • Fibre   0.5 g
    • Sugars   0.3 g
  • Protein 37.9 g
    • Vitamin A
    • Vitamin C
    • Calcium 2 %
    • Iron 11 %

Method

Set the chicken on a cutting board, breast-side-down. With kitchen scissors or a knife, cut along either side of the chicken’s backbone and remove. (The backbone is directly opposite the breast). Set the chicken, breast-side-up, and firmly press it flat, and then set in large, sided dish.

In a small bowl, combine the remaining ingredients, except salt and pepper. Brush this mixture all over the chicken. Cover, refrigerate and marinate chicken 4 hours, turning occasionally.

Preheat your barbecue to 375°F. Season the chicken with salt and pepper. Place the chicken, breast-side-up, on one side the barbecue. Close the lid and turn the heat off underneath the chicken; leave the other side of the barbecue on. Cook the chicken 45 to 50 minutes, or until the temperature in the deepest part of the thigh registers 170°F on an instant-read meat thermometer. (As the chicken cooks, check the temperature in the chamber and ensure it stays around 375°F, adjusting the flame as needed.)

If desired, once cooked, for added colour move the chicken to the lit side of the barbecue and grill a minute or so on either side to lightly char. Transfer the chicken to a large plate and rest 5 minutes before cutting into portions. If desired, for even more flavour, just before serving drizzle the chicken with a little olive oil and lemon juice.

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