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| Lemon Garlic Spatchcocked Chicken 'Amazing taste & flavour for something cooked so quickly.' Taster |
Everyone loves whole roast chicken but mid-week no one wants to wait hours while it cooks. Which probably explains the popularity of supermarket rotisseries despite the fact that the chicken gets soggy in the bag on the way home.
67's Lemon & Garlic Whole Roast Chicken is on the table in under an hour...prep included. Cooking time is halved by removing the backbone of the chicken and flattening the breast, bringing the fleshiest part of the bird into closer contact with heat.
The result is a wonderfully juicy, crispy bird, with the marinade seeping deep into the flesh. It's a big improvement on a supermarket bird sweating in a foil bag.
Doing stages 1-4 the night before means you can get the chicken in the oven as soon as you're in, before kicking off your shoes and getting a drink!
Cost: £3-£5
Feeds: 4 as a main; 8 as a sports snack
1. Preheat oven to 190c/375f or equiv
2. Turn the chicken breast side-down, feeling for the backbone. Use a sharp knife to carefully slice down on first one and then the other side of the backbone. (Freeze spine for stock)
3. Open out the chicken; turn it over; press down heavily to flatten it.
4. Mix a marinade of 1.5 tablespoons of olive oil, 1.5 tbsp fresh lemon juice, the zest of half a lemon, 2/3 teaspoon finely grated garlic and 1-2 tbsp finely chopped parsley. Brush this over the underside of the chicken and over the top, pushing the marinade into the crevices and under the skin.
5. Bake 10 minutes breast side up.
6. Turn bird over, chicken breast facing down. Bake 10 mins.
7. Turn chicken breast right side up. Bake 25 mins, turning the baking tray back to front halfway through for even cooking.
8. Normally 67 would remove the skin to reduce fat but the marinade is so outstanding it would be a shame to.
9. Carve.
Tips:
67's Lemon & Garlic Whole Roast Chicken is on the table in under an hour...prep included. Cooking time is halved by removing the backbone of the chicken and flattening the breast, bringing the fleshiest part of the bird into closer contact with heat.
The result is a wonderfully juicy, crispy bird, with the marinade seeping deep into the flesh. It's a big improvement on a supermarket bird sweating in a foil bag.
Doing stages 1-4 the night before means you can get the chicken in the oven as soon as you're in, before kicking off your shoes and getting a drink!
Cost: £3-£5
Feeds: 4 as a main; 8 as a sports snack
1. Preheat oven to 190c/375f or equiv
2. Turn the chicken breast side-down, feeling for the backbone. Use a sharp knife to carefully slice down on first one and then the other side of the backbone. (Freeze spine for stock)
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| Courtesy of Jaimie Oliver © Copyright Jaime Oliver and licensed for reuse under this Creative Commons Licence |
4. Mix a marinade of 1.5 tablespoons of olive oil, 1.5 tbsp fresh lemon juice, the zest of half a lemon, 2/3 teaspoon finely grated garlic and 1-2 tbsp finely chopped parsley. Brush this over the underside of the chicken and over the top, pushing the marinade into the crevices and under the skin.
5. Bake 10 minutes breast side up.
6. Turn bird over, chicken breast facing down. Bake 10 mins.
7. Turn chicken breast right side up. Bake 25 mins, turning the baking tray back to front halfway through for even cooking.
8. Normally 67 would remove the skin to reduce fat but the marinade is so outstanding it would be a shame to.
9. Carve.
Tips:
- if you're trying to wean people off fatty, sugary chicken wings, this could be a perfect solution
- spatchcocking is also perfect for the barbecue
More picnic meats on NavBar/RecipesI
This recipe has been developed by B M Lee/ Bright Sun Enterprises. It may not be reproduced without the author's written permission.
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