spatchcocked herbed chicken.jpg

Spatchcocked Herbed Chicken

  • 8



  • 1 whole Chicken
  • 1 tablespoon olive oil
  • 1 tablespoon Gourmet Garden Parsley, Lightly Dried
  • 1 tablespoon Gourmet Garden Basil, Lightly Dried
  • 1 tablespoon Gourmet Garden Coriander, Lightly Dried
  • 1/4 teaspoon black peppe

Nutrition information

Nutrition information coming soon.


  • Heat oven to 230C.

  • 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 40-45 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.