Name: Butterflied Chicken With Herbs and Cracked Olives
Yield: 8 servings
Ingredients: 2 (3½–4)-pound chickens, backbones removed; Kosher salt, freshly ground pepper; 6 garlic cloves, finely grated; ¼ cup Aleppo-style pepper; ¼ cup finely chopped rosemary; ½ cup olive oil, divided; 1 cup Castelvetrano or other green olives, pitted, torn; ¼ cup fresh lemon juice; ¼ cup chopped oregano; ½ cup chopped parsley, plus leaves for serving

A platter of grilled chicken pieces with outdoor lighting topped with torn green olives and herbs.

Photo by Alex Lau

Butterflying the chicken transforms a hard-to-grill round bird into a compact, flat package that is easier to crisp and cook through.

Recipe notes

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