Citrus-Herb Spatchcock Chicken with Grilled Artichokes & Minted Fava Relish
Meyer lemon, fresh oregano, and oak-kissed chicken meet peak-season artichokes and a punchy fava-bean topper—classic SoCal sunshine on a plate.
Ingredients
- 1 Each Whole Chicken 3-3.5 lbs
- 4 Each Artichokes, large Trimmed and halved
- 1 lb Fava Beans Blanched and shelled
- 2 Tbsp Mint Minced
- 1 Tbsp Shallot Minced
- 1 Tbsp Champagne Vinegar
- 2 Tbsp Olive Oil
- 1 Pinch Chili Flakes
Chicken Marinade
- ¼ Cup Olive Oil
- 1 Each Meyer Lemon (or regular Lemon) Zested and juiced
- 2 Tbsp Oregano, fresh (1/2 tsp dried) Minced
- 3 Cloves Garlic, minced
- 1 Tsp Paprika, smoked
- 1 Tsp Salt
Instructions
- Marinate chicken 30 min (or overnight).
- Grill chicken over medium-high live fire, 15 min per side (165 °F thickest part). Alternatively, roast at 425 for 35-45 minutes until an internal thermometer reads 160 degrees.
- Steam then grill artichokes 10 min steam + 5 min char.
- Relish: toss favas with mint, shallot, vinegar, oil, chile, salt.
- Serve chicken cut into quarters, artichokes alongside, relish spooned over everything.
Nutrition
Calories: 326kcalCarbohydrates: 26gProtein: 10gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 2mgSodium: 97mgPotassium: 403mgFiber: 8gSugar: 2gVitamin A: 422IUVitamin C: 2mgCalcium: 96mgIron: 3mg
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