Ross Mathews' Spatchcock Mediterranean Chicken with Grilled Vegetables


Mediterranean Herb Oil

  • 2 Cups Bertolli Extra-Virgin Olive Oil
  • 2 Tsp Each of Fresh Basil, Parsley, Dill, Oregano All finely chopped, plus more to garnish
  • 3-5 Cloves Garlic Finely grated
  • 2 Lemons Zest and juice
  • 1 Tsp Crushed Red Pepper

Spatchcock Mediterranean Chicken

  • 1 Whole 4-lb Chicken
  • 2-3 Tbsp Bertolli Cooking Olive Oil
  • 1 Large Yellow Onion Cut into thick slices
  • 2 Lbs Yukon Gold Potatoes Cut into wedges
  • 1 Lemon Zest and juice
  • Kosher Salt and Freshly Ground Pepper To taste
  • Assorted Vegetables Such as Asparagus, Carrots, Red Onion, Bell Peppers, Yellow Squash, Zucchini, Eggplant
  • 2-3 Tbsp Bertolli Extra Virgin Olive Oil



Make the herb oil: In a medium bowl, combine chopped basil, parsley, dill, oregano, garlic, lemon zest, lemon juice, salt, crushed red pepper, and black pepper and Bertolli extra-virgin olive oil.

Preheat oven to 425F. Place chicken breast-side-down on a clean work surface. Using kitchen sheers, remove the backbone; starting at the bottom, cut along one side of the back bone and then along the other, removing the bone and discarding or using for stock later. Flip chicken over and press firmly on breastbone to flatten. Dry well with paper towels and season all over with salt and pepper. Pour about ½ cup herb oil all over chicken and set aside. Reserve remaining herb oil for roasted chicken and grilled vegetables.

In a Dutch oven, heat 2-3 Tbsp Bertolli extra-virgin olive oil over medium-high. Place chicken skin-side-down and cook until golden-brown, about 7 minutes. Remove from pot and set aside. To pot, add another tablespoon or two of Bertolli cooking olive oil and add onion and potatoes, season with salt and pepper, and cook until slightly browned. Add the lemon juice and zest, stir to combine and remove from heat. Place the marinated chicken on top of the potatoes and onions. Transfer Dutch oven to preheated oven to roast until the internal temperature of the chicken reaches 165F, about 30-40 minutes. Set aside to cool for 10 minutes. 

Meanwhile, preheat grill or grill-pan to medium-high. Drizzle prepared vegetables with Bertolli extra-virgin olive oil and season with salt and pepper. Place vegetables on grill pan, until charred on all sides and tender. Transfer grilled vegetables to a serving platter and drizzle with herb oil. 

Transfer chicken to cutting board and cut into 8 pieces. Brush with more reserved herb oil and serve over potatoes and onion. Serve with grilled vegetables and Bertolli herb oil on the side. Enjoy!