- 1 free-range whole chicken
- 3 T olive oil
- 1 T lemon zest
- 1 T lemon juice
- ½ cup chopped black olives
- A few sprigs of thyme
Butterfly free-range whole chicken*.
Mix olive oil, lemon zest, lemon juice and chopped black olives, then carefully stuff under the skin of the chicken along with a few sprigs of thyme and rosemary.
Grill over hot coals for 50 to 60 minutes, or until the skin is crispy and the juices run clear.
*Cook's note: To butterfly a chicken, place the whole bird breast side down with the drumsticks pointing towards you. The backbone is now on top.Using kitchen scissors, cut along both sides of the backbone and remove it (keep it for stock).
Turn chicken over and place, skin side up, on a clean, flat surface. Using hands, press down firmly to flatten.