Herb and Garlic Butterflied Chook

One of our best seller and Sam’s favourite dish, we wanted to share with you! Perfect to surprise dad on his day.

Prep Time

10 mins

Cook Time

45 mins


Serves 4

Herb and Garlic Butterflied Chook


  • 1 Whole Free Range Chicken
  • 4 cloves of garlic
  • 1 small bunch of sage
  • 1 small bunch of thyme
  • 1/2 cup of olive oil
  • Salt & pepper to taste


  1. Preheat your oven to 180°C. Take your chicken out of the fridge and let it come up to room temperature. This will help ensure even cooking.
  2. Roughly chop the garlic and herbs and pop into a metal bowl. Add in your olive oil, salt and pepper and mix together.
  3. Butterfly your chicken by cutting through the breast, turning it around and opening it – or ask your butcher to do it for you. Rub your marinade all over the chicken, both on the top and the bottom. Cover and let marinate for a couple of minutes.
  4. Pop your marinated chicken onto a baking tray. If you like, add some veggies in with your chicken to roast (place them around the chicken and drizzle with olive oil and a sprinkle of salt and pepper). Place into the oven and bake for 45 minutes, or until the juices run clear when you pierce the meaty part of the thigh.
  5. Remove from oven and let rest for 10 minutes before serving. This dish would be delicious with a side of green beans or a lovely fresh Greek salad!

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