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TBB - Middle Eastern Boneless Chicken Recipe

Middle Eastern Boneless Butterflied Chicken

By Whats For Dinner Frances

4 serves

4 serves

20 mins

20 mins

35 mins

35 mins

The Bare Bird - Whole Freerange Bird
The Bare Bird Boneless Butterflied Chicken Pack



  • I kg boneless butterflied The Bare Bird chicken
  • Flat breads one packet
  • 1 x lemon quartered
  • Greek yoghurt
  • Fresh herbs 2 x tbsp coriander and mint


  • 1 cup Greek yoghurt
  • 1 tablespoon lemon juice
  • 1 clove garlic crushed
  • Tbsp olive oil
  • Pinch of salt


  • 3 tablespoons olive oil
  • 4 garlic cloves, finely chopped
  • 1 bunch coriander, finely chopped
  • 2 tablespoons lemon juice 
  • 2 teaspoons paprika
  • 1 teaspoons ground cumin
  • Pinch cayenne pepper
  • 1 teaspoon salt


  1. Pre heat oven 200 c
  2. Place boneless butterflied chicken on baking tray lined with baking paper
  3. Mix Chermoula marinade all over chicken
  4. Roast for 30 minutes or until cooked through
  5. While chicken roasting make your garlic yoghurt dip by placing all the ingredients into a bowl stir to combine.
  6. Heat your frying pan with one tablespoon of olive oil place your flat bread and cook on either side until nice and golden, place on a plate and cover with foil.
  7. Using the same pan char your quartered lemons.
  8. Once chicken is cooked and has rested for 5 minutes
  9. Place all your accompaniments onto a serving platter

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