Spatchcock chicken
Master butterflied chicken with our easy recipe, seasoned simply with lemon, oregano and salt. Serve with roast new potatoes and seasonal fresh greens
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 5 ½kg whole chicken
- 2tbsp olive oil
- 1tbsp lemon juice
- 1tsp dried oregano
- 1tsp sea salt
Instructions
Step 1
Heat the oven to 200C/180C fan/gas 6. Get a pair of strong kitchen scissors or shears and a heavy chopping board. Flip the chicken so it’s breast-side down on the board then use the scissors to cut down either side of the backbone and remove it (you can freeze and keep for stock, if you like). Turn the chicken breast-side up and push firmly down to flatten the whole bird.Step 2
Mix the olive oil, lemon juice, oregano and sea salt with a good grinding of black pepper, then rub all over the chicken.Step 3
Put in a roasting tin and cook for 50 mins until deep golden and cooked through. Rest for 20 mins before carving.