Garlic and Lemon Spatchcock Chicken
We smothered this chicken in a garlic and lemon marinade to create a beautifully vibrant, fresh and flavourful dinner! We served ours on a bed of broccoli and parmigiana, apple and sage stuffing, and freshly baked focaccia to make a summery meal!
How to Spatchcock a Chicken
Spatchcocking, or butterflying, helps to cook the chicken faster so that it remains beautifully moist.
Place the chicken on a cutting board, breast side down. Use kitchen scissors or a sharp knife to cut along each side of the backbone to remove it. Trim off any excess fat. Flip the chicken breast side up, and firmly press down on each breast to break the bone and flatten the chicken.
Ingredients
1 large chicken - spatchcocked
Marinade
6 cloves of garlic crushed
1 tsp salt
1 tsp Ground Black Pepper
1 lemon - grated rind and then sliced
2 tbsp lemon juice
1 tsp butter
Method
Grate the rind off of the lemon then mix with the salt, pepper and garlic. Rub half of the mix into the underside of the spatchcock chicken, turn over and rub the remaining rub mix into the top side of the chicken, ensuring that the chicken is completely covered.
Place the chicken in an ovenproof dish or roasting pan. Divide the butter into small pieces and dot evenly over the chicken. Pour the lemon juice over the chicken - cover loosely with cling film and place the chicken in the fridge for an hour.
After 1 hour, check the chicken is cooked by placing a skewer into the thickest part of the leg, the juices should run clear.
After an hour remove the chicken from the fridge and let stand for 15 minutes.
Heat the oven to 200°c.
Place the chicken in the oven and cook for 1 hour , basting with juices half way through the cooking time.
After 45 minutes baste the chicken one last time then place the lemon slices on the chicken - return to the oven and cook for the remaining 15 minutes
After 1 hour, check the chicken is cooked by placing a skewer into the thickest part of the leg, the juices should run clear.
Remove from the oven and leave to rest for 10 minutes before serving
