Spatchcock Chicken with Shirazi Salad, Saffron Rice, & Broccoli

With Mother’s Day right around the corner, our own Chef Jason has created a delicious dinner idea to celebrate your mother, grandmother, or even yourself!

Ingredients

  • 1 Chicken

  • Dizzy Pig Mediterranean-ish Seasoning

  • 1 house cucumber, diced

  • 1 pint grape tomatoes, halved

  • 1 bunch green onion, diced

  • 1 tbsp. fresh mint, chopped

  • Juice from half of a lemon

  • 1 tsp. dry oregano or 1 tbsp. fresh oregano

  • Pinch of salt to taste

  • 1 bunch broccoli cut long into spears

  • 2 tbsp. pine nuts

  • 1 quarter cup parmesan cheese

  • Olive Oil

  • Squeeze of lemon

  • Cracked black pepper

Instructions

  1. Heat Egg to 300-325 Degrees

  2. In a large pot, add water and chicken broth and saffron rice, allow liquid to evaporate before removing from heat

  3. Remove spine and rib cage from chicken, season with Mediterranean-ish Seasoning

  4. Place on the Egg for about 45 minutes

  5. In a large bowl, combine tomatoes, cucumber, onion, oregano, mint, olive oil, and lemon juice. Season with salt to taste. If using dry oregano, allow the mixture to sit for about 1 hour before serving

  6. Douse broccoli spears in olive oil and place on the Big Green Egg. After a few minutes of roasting the vegetables, toss the spears around and add pine nuts, parmesan cheese, lemon juice, and cracked black pepper. Allow to roast for a few more minutes and remove from heat.

  7. Plate and serve.