Spatchcock Chicken with Lemon and Herbs
Rated 5.0 stars by 1 users
Servings
6
Prep Time
10 minutes
Cook Time
45 minutes
When you fancy a yummy roast dinner but the clock's against you, try a spatchcocked chicken. Splitting the bird down the backbone and flattening it out really reduces cooking time, whether you're roasting in the oven or sizzling over the barbecue.
Ingredients
-
Organic spatchcock Chicken
-
2 whole lemons
-
1 bulb of garlic
-
small handful each of thyme, sage and sorrel
-
70g organic butter
-
salt and pepper to season
Directions
Preheat the oven to 170°C fan, 190°C, gas mark 5. Lightly grease a large roasting tray with cooking spray or oil
Zest and squeeze 1 lemon; slice the other lemon thickly into rounds and set aside
Transfer the spatchcock chicken, breast side up, to the lightly greased roasting tray
Rub the skin of the spatchcock chicken generously with butter, then season it generously with salt and pepper
Remove the leaves from the fresh herbs and sprinkle them over the buttered chicken. Drizzle over the lemon juice and scatter the lemon zest
Split the garlic bulb into cloves and, without peeling, nestle them around the chicken. Follow with the lemon slices before roasting the bird, uncovered, for 45 minutes
Use a meat thermometer to check if the chicken is cooked – it should be between 72°C and 75°C at the thickest part. Alternatively, check by taking hold of the drumstick and twisting gently. If it comes away easily, it's done
Let the chicken rest at room temperature for about 15 minutes before carving it and serving
Serve with crispy roast potatoes and a crunchy green salad