Butterflied Chicken with Mixed Herbs & Olives

Step 1

Butterfly your chicken

The night before grilling, place your chicken on your work surface, breast side up. Open your chicken up as much as possible and then, using your palms, press firmly on the breastbone to flatten the breasts. You might hear a crack, that’s good!

Step 2

Season your chicken generously with salt & pepper and then chill for at least 8 hours and up to 2 days.

Step 3

Remove chicken from the refrigerator

Combine garlic, chopped rosemary, and ¼ cup oil in a small bowl. Rub your chicken all over with this mixture and let sit until room temperature, about 1-2 hours.

Step 4

Preheat your oven to 350° degrees (with your GrillGrate for Pizza + Indoor Ovens inside).

Step 5

Set your chicken breast side up on the grate once pre-heating is complete and grill for an hour - flipping your chicken as needed so that they color evenly, until skins are lightly browned.

Step 6

Increase the heat to 400° and continue to grill until skins are deep golden brown and crisp and an instant-read thermometer inserted into the thickest part of the chicken breast registers 165°.

Step 7

Transfer chicken to a cutting board and let rest at least 10 minutes before carving.

Step 8

Mix your green olives, lemon juice, chopped parsley, remaining ¼ cup oil, and any accumulated juices from chicken in a medium bowl. Season with salt. Carve your chicken, as desired and top with this mixture before serving.

Step 9

Dress with sliced lemons (we like to grill ours), olives, and rosemary sprigs. Serve with roasted potatoes, grilled asparagus, and white wine!