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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. 

 

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. 

 

  • Serves: 6
  • Prepare: 10 Minutes
  • Cook: 45 Minutes
  • Difficulty: easy

WHO ARE COOMBE FARM ORGANIC?​

We produce award-winning pork, beef and lamb on our organic farm in Somerset. Rearing livestock to the rigorous organic standards laid down by the Soil Association isn’t just a case of ticking a few boxes and filling in some forms. It shapes the basis for everything we do at Coombe Farm.

WHAT IS ORGANIC CHICKEN?​

Our chickens are 100% organic, they have room to roam, a naturally foraged balanced diet, clean water and high hygiene standards. The chickens are grown slowly for approximately 70 days not 35 like those reared in intensive systems. Full of flavour and oh-so tender, it’s a versatile meat that is full of goodness. 

Ingredients

  • organic whole chicken
  • 2 whole lemons 
  • 1 bulb of garlic 
  • small handful each of thyme, sage and sorrel
  • 70g organic butter
  • salt and pepper to season

Method

  1. Preheat the oven to 170°C fan, 190°C, gas mark 5. Lightly grease a large roasting tray with cooking spray or oil
  2. Zest and squeeze 1 lemon; slice the other lemon thickly into rounds and set aside
  3. If using a whole chicken, place the organic whole chicken, breast-side down and the legs towards you. Use a pair of kitchen shears to cut up along each side of the backbone, cutting through the rib bones as you go. Open the chicken out and turn it over then flatten the breastbone with the heel of your hand, by pressing down so that the meat is all one thickness. Cut the wing tips off as well
  4. Transfer the spatchcock chicken, breast side up, to the lightly greased roasting tray
  5. Rub the skin of the spatchcock chicken generously with butter, then season it generously with salt and pepper
  6. Remove the leaves from the fresh herbs and sprinkle them over the buttered chicken. Drizzle over the lemon juice and scatter the lemon zest
  7. 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
  8. 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
  9. Let the chicken rest at room temperature for about 15 minutes before carving it and serving
  10. Serve with crispy roast potatoes and a crunchy green salad
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WHO ARE COOMBE FARM ORGANIC?​

We produce award-winning pork, beef and lamb on our organic farm in Somerset. Rearing livestock to the rigorous organic standards laid down by the Soil Association isn’t just a case of ticking a few boxes and filling in some forms. It shapes the basis for everything we do at Coombe Farm.

WHAT IS ORGANIC CHICKEN?​

Our chickens are 100% organic, they have room to roam, a naturally foraged balanced diet, clean water and high hygiene standards. The chickens are grown slowly for approximately 70 days not 35 like those reared in intensive systems. Full of flavour and oh-so tender, it’s a versatile meat that is full of goodness. 

Frequently asked questions

  • In the UK, we now eat more chicken than any other meat. Which means the production of chicken has become more and more industrialised to keep up with demand. We rear our chickens in a free-range, organic environment and to the highest welfare standards. That means the birds have the freedom to roam outdoors during the day, with the shelter and safety of houses at night and in bad weather. We source our chicks from an organic breeding flock meaning they are certified from birth.

  • When choosing any meat to purchase, it is worth carrying out some research. There are a number of studies that suggest organic chicken is a healthier option, containing less saturated fat and higher in omega- 3 fatty acids, which are good for your heart. There are also several other reasons why choosing organic chicken is a good idea. They range from the contribution of organic farming to climate change, animal welfare and the use of pesticides and medicines used in the farming of conventional chickens, organic birds are only given antibiotics if absolutely necessary, rather than routinely, as they are in lower welfare systems to prevent spread of disease.

  • Organic chicken has been reared in accordance to a set of organic high-welfare standards. These organic standards cover not just the bird’s housing, the amount of space they have and the way they are treated, but also what they are fed, how they are transported and eventually slaughtered. At Coombe Farm Organic, our slow-grown Hubbard 57 chickens are 100% organic. Under the current Soil Association standards, chicks can be taken from a conventional system providing they are less than 3 years old and reared organically to 70 days. We wanted to go one step further to stick to our ethos in supporting other organic producers, so we source our chicks from an organic breeding flock meaning they are certified from birth. We never use antibiotics on our chickens because our organic farming system provides a natural environment for our birds to thrive without the need for preventative medication: room to roam, a naturally foraged balanced diet, clean water and high hygiene standards.