BUTTERFLIED CHICKEN WITH CRACKED OLIVES AND HERBS – La Panza Olive Oil
A summer dish you won’t want to miss out on! Click to view full recipe.
Ingredients
- 2, 3 ½ to 4 pound chickens, backbones removed
- ¼ cup Aleppo-style pepper
- 1 cup of Catelvetrano or other green olives, pitted and torn
- 6 garlic cloves, grate finely
- ½ cup La Panza Extra Virgin Olive Oil, divided
- ¼ cup of chopped rosemary
- ¼ cup of chopped oregano
- ¼ cup of lemon juice
- ½ cup of parsley, chopped, plus leaves for garnish
- Kosher salt & fresh pepper
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