Spatchcock Chicken with Lemon and Herbs

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. 

 

  • Prepare: 10 Minutes
  • Cook: 45 Minutes
  • Serves 6
Ingredients & instructions

An organic spatchcock chicken 

2 whole lemons 

1 bulb of garlic 

A small handful each of thyme, sage and sorrel

70g organic butter

Salt and pepper to season

  1. Preheat the oven to 190°C.
  2. Zest and squeeze 1 lemon; slice the other thickly into rounds. Set aside. 
  3. Rub the skin of the chicken generously with butter, then season it with salt and pepper. 
  4. Remove the leaves from the fresh herbs and sprinkle them over the buttered chicken. Drizzle over the lemon juice and scatter the lemon zest. 
  5. Split the garlic into cloves and, without peeling, nestle them around the chicken. Follow with the lemon slices before roasting the bird for 45 minutes. 
  6. 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. 
  7. Carve and serve with crispy roast potatoes and a crunchy green salad.  

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