Chicken Alla Griglia

Get your butcher to remove the backbone, or cut it out yourself using kitchen shears. Just cut along each side of the bone (the bone is great for making stock). You can then flatten out—or “spatchcock”—the bird, which makes for even grilling. Whole chickens can otherwise be challenging to grill; they can dry out, burn, and remain uncooked, usually all at once! But this chicken stays juicy and tender while the skin becomes perfectly crisp. Serve with roast spuds and a lemony kale salad.

Serves 2 to 4

Ingredients

Roasted garlic

• 1 head garlic
• Drizzle of extra-virgin olive oil
• 1 sprig fresh thyme
• About 2 tablespoons (30 mL) red wine, preferably Cabernet Sauvignon

Marinade

• 1/2 cup (125 mL) rice vinegar or white wine vinegar
• 1/2 cup (125 mL) extra-virgin olive oil
• 1 lemon, thinly sliced
• 2 tablespoons (30 mL) freshly chopped rosemary
• 1 tablespoon (15 mL) fresh oregano leaves
• 1 tablespoon (15 mL) fresh thyme leaves
• 1 teaspoon (5 mL) red chili flakes
• 2 teaspoons (10 mL) granulated sugar
• 1 teaspoon (5 mL) kosher salt
• 1 teaspoon (5 mL) coarsely ground black pepper

For the chicken

• 1 whole chicken, about 5 pounds (2.25 kg), backbone removed
• 1 lemon, cut into 1/4-inch (6 mm) slices
• Extra-virgin olive oil for grilling

Roasted potatoes and onions

• 2 pounds (900 g) baby potatoes (about 20)
• 1 Spanish onion, cut into wedges
• 1 tablespoon (15 mL) fresh thyme leaves
• 1 tablespoon (15 mL) extra-virgin olive oil

Directions

Roasted Garlic

1. Preheat the oven to 300°F (150°C).
2. Using a sharp knife, cut off the tops of the heads of garlic just enough to expose the cloves. Pierce all over with the tines of a fork. Place in a small ovenproof pan. Drizzle with olive oil, and then with the wine. Top with the thyme sprigs and sprinkle with black pepper (no salt as it will draw out the moisture). Cover the pan with aluminum foil and seal well.
3. Roast until very soft when poked, about 35 minutes. Let cool.

Marinade

1. Squeeze out the soft cloves of the garlic, and mash with the side of a chef’s knife. Transfer to a bowl with the rest of the marinade ingredients, and mix well.

Roasted Potatoes and Onions

1. Preheat the oven 400°F (200°C).
2. Place the potatoes in a large pot of cold water set over high heat, and add generous amount of kosher salt. Bring to a boil, then reduce to medium-low. Simmer the potatoes for 10 minutes, or until cooked but slightly firm when inserted with a knife. Drain the potatoes and let cool.
3. Cut the potatoes in half, and place in a large bowl. Add the onions, thyme, and olive oil, and season with salt and freshly ground pepper. Toss to coat evenly.
4. Transfer to a baking sheet, placing the potatoes cut side down. Roast for 10 to 15 minutes or until the cut side is crispy and golden. Stir the potatoes and onions, and continue to roast until onions are soft and slightly caramelized, 5 to 7 more minutes. Transfer to a serving platter.

Chicken

1. Place the chicken breast side down in a large baking dish or glass container. Open up the chicken to find a notch in the middle in between the breasts, and make a cut about 1/4 inch (6 mm) deep. Then push upward and bend open the chicken to expose the breastbone. The chicken should now be flat. Pour the marinade all over the chicken. Cover with plastic wrap and marinate in the fridge for at least 8 hours, or overnight.
2. Preheat the grill to medium, then clean and oil the grill grates to prevent sticking.
3. Transfer the chicken to a plate to drain off some of the marinade, but make sure not to wipe off the herbs (which are delicious charred right on the skin). Season with salt and freshly ground pepper.
4. Place the chicken breast side down and grill without moving until nice crisp char marks appear, about 5 minutes. Using tongs carefully turn the chicken 45 degrees. Cook until the skin is golden brown and crispy, then flip.
5. Reduce the heat to medium-low, and continue to cook for at least 14 minutes. Insert an instant-read thermometer in the thickest part of the chicken; it should read 165°F to 170°F (74°C–77°C).
6. Transfer the chicken onto a serving platter and let rest, covered loosely with aluminum foil. Meanwhile, increase the heat of the grill to medium-high. Drizzle the lemon slices with olive oil and place on the grill. Cook for 1 minute or until deep char marks develop. Turn over to grill the other side.
7. Carve the chicken, and serve with the charred lemons and roasted potatoes and onions.