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SPATCHCOCK CHICKEN and PURPLE TUNDRA

Michael Symon

An impressive yet simple front yard grilled chicken dinner: spatchcock chicken cooked until deeply golden and crispy, finished with a bright avgolemono style lemon sauce and fresh dill.

June 5, 2026

Serves 4

INGREDIENTS

  • 1 Spatchcock chicken

  • 2 tbl smoked paprika

  • 2 tbl zatar

  • 2tbl evoo

  • ¼ c chopped fresh dill

  • Juice and zest of 2 lemons

Avgolemono Sauce

  • 1c chicken stock

  • 2 large eggs

  • Juice and zest of 2 lemons

  • 1 heaping Tbl. Fresh dill

DIRECTIONS

  1. Spatchcock the chicken or buy already done for you. 

  2. Spatchcock is the method of cutting the backbone out of the chicken and laying it flat for cooking.

  3. Dry the chicken, season with the paprika, zatar, salt and pepper the night before cooking.

  4. The day of cooking remove chicken from the refrigerator ½ before cooking. Light the grill with all the coals on one side of the grill.

  5. Lightly oil the skin side of the chicken and place skin side up on the cool side or the grill. Keep the grill around 400-425* Cook for approx.. 35-45 minutes, until meat by the thigh reaches 155-160*

  6. Remove from grill and let rest for 10 minutes. Sprinkle with fresh dill, lemon juice and zest. Drizzle with more evoo and serve.

For Avgolemono Sauce:

  1. Place a saute pan over medium heat.

  2. Add the chicken stock and bring to a simmer. 

  3. In a mixing bowl whisk together the eggs, lemon juice and zest. 

  4. Temper the hot stock in to the egg mixture slowly then pour everything back in to the pan. 

  5. Cook the sauce over medium low heat for a minute or two while stirring constantly, until thickened.

  6. Remove from the heat and stir in the dill. Season the sauce with salt and pepper.

Lavender Lemondrop

  • 4 oz Gin of your choice

  • 4 oz Lavendar Syrup

  • Shaken with ice and served up

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