Grilled Spatchcock Chicken with potato wedges, and zucchini


1 USDA organic whole chicken fryer

4 USDA organic Russet Potatoes sliced into eighths

4 zucchini (yellow and green) sliced

4 tablespoons olive oil

1 lemon

1/2 – 1 teaspoon dried oregano

1/2 – 1 teaspoon dried thyme

1/2 – 1 teaspoon dried basil

Salt and Pepper to taste


Spatchcock is a German term, and refers to when you butterfly a whole chicken. When you buy the chicken fryer, ask for the backbone to be removed, so that the chicken can be butterflied or spread flat on the grill. Let the chicken sit at room temperature for an hour before grilling. Rub all sides with olive oil and sprinkle with oregano, thyme, basil and salt and pepper to taste. To start cooking, turn grill on high, and cook chicken for approximately 5 minutes at roughly 400 to 450 degrees Fahrenheit. Flip the chicken over several times to brown up both sides. Reduce heat to approximately 325 degrees Fahrenheit, and cook chicken for approximately an hour. For the most part you can leave it with the bone sides down and breast up. Drizzle with lemon juice throughout cooking time. When you think the chicken is done, clear juices should come out of the chicken and a meat thermometer should read 165 degrees Fahrenheit.

Wash potatoes and leave peels on. Cut potatoes in half lengthwise and then into quarters lengthwise and then eighths. Place in a bowl, cover with olive oil and salt or even garlic salt and herbs for fun. Place potatoes on BBQ with chicken to cook for approximately 30-40 minutes. Here we suggest a potato a person, but for smaller appetites, half a russet potato will suffice, or 2 potatoes for four people.

Trim ends off of yellow and green zucchini. Slice into thin slices (approximately 1/8 of an inch or thinner) lengthwise. Place on a plate and drizzle with olive oil, sprinkle with salt and pepper. Place on grill near end of cooking time for chicken and cook approximately 3 minutes a side.