Butterflied Chicken With Herbs And Cracked Olives
- 2 (3 1/2-4)-pound chickens, backbones removed
- Kosher salt, freshly ground pepper
- 6 garlic cloves, finely grated
- 1/4 cup Aleppo-style pepper
- 1/4 cup finely chopped rosemary
- 1/2 cup olive oil, divided
- 1 cup Castelvetrano or other green olives, pitted, torn
- 1/4 cup fresh lemon juice
- 1/4 cup chopped oregano
- 1/2 cup chopped parsley, plus leaves for serving
- The night before you plan to grill the chickens, place them on a work surface, breast side up, and open them up against the surface as much as possible. Using your palms, press firmly on breastbone to flatten breast. You may hear a crack. This means you're doing it right. Set chickens, breast side up, on a large rimmed baking sheet. Season generously on both sides with salt and black pepper. Chill, uncovered, at least 8 hours and up to 2 days.
chickens, kosher salt, garlic, pepper, rosemary, olive oil, castelvetrano, lemon juice, oregano, parsley
Taken from www.epicurious.com/recipes/food/views/butterflied-chicken-with-herbs-and-cracked-olives (may not work)