| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 60 minutes |
| Serves | 4 |
| Cuisine | Italian |
| Diet | High-protein |
| Preparation | Moderate |
| Calories | 964 |
| Fat | 57g |
| Saturates | 11.9g |
| Protein | 106.2g |
| Carbs | 4.3g |
| Sugars | 0.6g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPeel and finely grate the garlic. Finely chop the rosemary and sage.
Place the herbs and garlic in a bowl along with the salt and pepper. Rub the herbs into the salt flakes with your fingertips. Set aside.
Using a knife or poultry scissors, spatchcock the chicken by cutting on either side of the backbone. Remove the backbone completely then flip the chicken over and press down firmly to flatten it out.
Generously season the chicken on both sides with the herbed salt rub.
Prepare a gas or charcoal barbecue to a medium heat. Place a drip pan or aluminium tray in the centre on top of the coals, underneath the grid.
Place the chicken skin-side up in the centre of the grate over the drip pan. Place the brick on top.
Cover and grill the chicken for 1 hour.
Remove from the heat and allow to rest for 20 minutes covered in foil.
Drizzle with the olive oil and serve with lemon wedges on the side.
