Photo: Lily Banse
Greek-Style Butterflied Chicken
10 ingredients
openrecipes
This method of grilling a whole chicken is foolproof. It’s simple to take out the backbone with kitchen shears and then flatten the bird. You end up with an evenly cooked, gorgeously browned chicken, here infused with the bright flavors of lemon and fresh herbs.
Estimated Nutrition (whole recipe, rough)
321
Calories
32g
Protein
18g
Fat
9g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 cup fresh lemon juice
- 4 garlic cloves, pressed
- 2 Tbs. chopped fresh flat-leaf parsley
- 1 Tbs. chopped fresh oregano
- 1 Tbs. chopped fresh rosemary
- 1 Tbs. chopped fresh thyme
- 1 Tbs. chopped fresh basil
- 1/2 cup olive oil
- 1 chicken, 3 to 4 lb., neck and giblets removed
- Kosher salt and freshly ground pepper, to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes