Garlic-and-Rosemary Grilled Chicken with Spring onions

Ingredients for Garlic-and-Rosemary Grilled Chicken with Spring onions

• 1 3 1/2–1.8kg chicken, backbone removed

• Kosher salt, freshly ground pepper

• 4 sprigs rosemary

• 2 heads of garlic, halved crosswise

• 2 bunches red spring onions

• 2 tablespoons olive oil, divided

• 1 tablespoon onion or chive blossoms (optional)

How to make Garlic-and-Rosemary Grilled Chicken with Spring onions

Prepare grill for medium heat. Season chicken with salt and pepper. Place rosemary, garlic, and 1 bunch of spring onions in a layer on grill.

Place chicken, skin side up, on top of aromatics. Cover grill and cook until chicken is nearly cooked through, 35–40 minutes (aromatics will be thoroughly charred).

Brush chicken with 1 tablespoon oil and place skin side down, directly onto grates (you can discard aromatics at this point). Grill until chicken is cooked through and skin is crisp, 10–15 minutes longer. Transfer to a cutting board and let rest 10 minutes before cutting into pieces.

Meanwhile, toss remaining bunch of spring onions with remaining 1 tablespoon oil on a rimmed baking sheet and grill until tender and lightly charred, about 5 minutes.

Serve chicken with grilled spring onions alongside, topped with onion blossoms, if desired.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.