- Portion size 6 servings
- Credits : August 2010
Ingredients
Method
In food processor, pulse together oil, garlic, tarragon, marjoram, rosemary, thyme, bay leaves, orange rind, salt and pepper to make paste.Using kitchen shears, cut chicken down each side of backbone; remove backbone. Turn chicken breast side up; press firmly on breastbone to flatten. Place in bowl and rub all over with herb mixture. Cover and refrigerate for 1 hour.
Set foil drip pan over 1 burner of 2-burner barbecue or centre burner of 3-burner barbecue; heat remaining burner(s) to medium. Place chicken, bone side down, on greased grill over drip pan. Close lid and grill, turning once, until juices run clear when thigh is pierced, about 45 minutes. Transfer to cutting board; let stand for 10 minutes before carving.
Nutritional facts per each of 6 servings: about
- Sodium 259 mg
- Protein 22 g
- Calories 249.0
- Total fat 17 g
- Potassium 260 mg
- Cholesterol 79 mg
- Saturated fat 4 g
- Total carbohydrate 1 g
%RDI
- Iron 8.0
- Folate 3.0
- Calcium 2.0
- Vitamin A 5.0
- Vitamin C 3.0
