Spatchcocked Herbed Chicken

Spatchcocked Herbed Chicken

  • 8





  • 1 whole chicken
  • 1 tbsp (15 ml) olive oil
  • 1 tbsp (15 ml) Gourmet Garden Parsley, Lightly Dried
  • 1 tbsp (15 ml) Gourmet Garden Basil , Lightly Dried
  • 1 tbsp (15 ml) Gourmet Garden Cilantro, Lightly Dried
  • 1/4 tsp (1 ml) black pepper

Nutrition information

Nutrition information coming soon.


  • Heat oven to 450�F (230�C).

  • Turn whole chicken on breast side.� Cut along both sides of the backbone and remove it from the chicken.� Turn the chicken over and place it on a prepared baking sheet. �Press down on breast to flatten out.

  • Rub the chicken with oil, sprinkle evenly with herbs and pepper. Roast in oven for 40 to 45 minutes. Skin should be crisp and golden. Juices should run clear from thigh when pierced.

  • Remove from oven let rest for 10 minutes before carving.