Created by Spinneys
Prep time 15 minutes
Cook time 60 minutes
Serves 4
Cuisine Italian
Diet High-protein
Preparation Moderate
Nutrition (per serving)
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


Cooking Instructions

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Peel 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.