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Level
very easy
Prep Time
10 mins
Total Time
1 h 30 m
Serves
4

Ingredients

1
whole chicken
approx. 1.65 kg
1
lemon
1
orange
1/2 cup + 2 tbsp
Compliments Olive Oil, divided
125 mL + 30 mL
1 cup
coarsely chopped parsley leaves
250 mL
1
clove garlic, minced
1
shallot, finely diced
1 tsp
coarse kosher salt, divided
5 mL
1 tsp
cracked black pepper, divided
5 mL
2 tbsp
garlic powder
30 mL
2 tbsp
smoked paprika
30 mL

Directions

Step 1

Finely zest the lemon and orange. Mix the citrus zests and divide into 2 portions (reserve both fruits for later use). To make the gremolata sauce, in a bowl, combine 1 portion of citrus zest with 1/2 cup (125 ml) olive oil, plus the parsley, garlic and shallot. Slice off and discard the peel from the orange. Working over the bowl to catch juices, cut the orange segments out of the membrane and place them on a chopping board. Squeeze the juice from the membrane into the parsley mixture (discard membrane), chop the orange segments into small pieces and add to bowl. Season with about half the salt and pepper. Mix well, cover and refrigerate for later use (make gremolata on same day as served).

Step 2

Prepare a marinade for the chicken in a bowl large enough to fit the whole bird. Mix together the remaining portion of citrus zest, plus the 2 tbsp (30 ml) olive oil and the garlic powder, smoked paprika and remaining salt and pepper; set aside.

Step 3

Flatten the chicken (also known as spatchcocking), by using a pair of kitchen scissors (or a large sturdy knife) to cut along either side of the backbone; discard or reserve the backbone for another use. Lay the chicken flat on your work surface, breast-side up. Overlap your palms and place them between the chicken breasts. Press down firmly to crack the breastbone so the chicken lies flatter to promote faster, more even grilling. Starting skin-side down, place the chicken into the bowl of marinade, turning to coat the skin evenly. Turn over; use your fingers to rub the marinade under the skin on the breasts and thighs. Be sure the skin remains largely attached to the bird.

Step 4

Place the chicken, skin-side up, on a BBQ preheated to medium-high 180°C (350°F) to 190°C (375°F). Grill with the lid closed about 50 min. or until the thickest part of the thigh reaches an internal temperature of 82°C (180°F). Check occasionally for flare-ups. No need to turn over the chicken.

Step 5

Transfer the grilled chicken to a platter or board, tent with foil for 15 min. (keep BBQ on). Slice the zested lemon in half, place cut-side down on the BBQ to lightly char, 2 to 4 min. Carve the chicken; drizzle with the reserved gremolata sauce and a squeeze of charred lemon for serving.

Tip

Gremolata is a versatile sauce for adding a fresh bright finish to vegetable, egg, fish, shellfish, beef, pork and poultry dishes. Drizzle over pasta, potatoes, rice, avocado toast, risotto, polenta or warm beans. Add to salads or swirl into soups and stews. Stir in a pinch of chili flakes for a spicy gremolata.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of the recipe):
Calories:
820
Fat:
61 g
Saturated Fat:
13 g
Carbs:
16 g
Fibre:
4 g
Sugar:
5 g
Cholesterol:
160 mg
Protein:
54 g
Sodium:
680 mg
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