Emma Quick and easy juicy chicken recipe
Once you spatchcock a chicken, you’ll never roast a whole one again. They are not only juicier in taste, but it cooks a lot quicker as well. Lemon and thyme work together as a team to give the chicken a fresh herby taste.
If you’re unsure how to spatchcock a chicken, see our guide here for details:How to Spatchcock a chicken.
Ingredients
1.35 kg whole chicken.
2 cloves garlic, peeled
Grated zest of 2 lemons
4 sprigs fresh thyme, leaves stripped
1 tbsp olive oil
Method
Preheat the oven to 200°C, fan 180°C, gas 6.
Using a pestle and mortar or a mini processor, mash or blitz the garlic, lemon zest and thyme leaves to a coarse paste, stirring in the olive oil to loosen.
With a sharp knife make slashes over the flesh of the chicken and rub the mixture in with your hands, pushing it into the slashes all over the chicken.
Roast for 45 mins until golden and the juices run clear from the chicken when pierced with a knife.
Carve the chicken into pieces and serve.
Recipe: Lemon and Thyme Spatchcock Chicken
Ingredients
- 1.35 kg whole chicken
- 2 cloves garlic peeled
- Grated zest of 2 lemons
- 4 sprigs fresh thyme leaves stripped
- 1 tbsp olive oil
Instructions
- Preheat the oven to 200°C, fan 180°C, gas 6.
- Using a pestle and mortar or a mini processor, mash or blitz the garlic, lemon zest and thyme leaves to a coarse paste, stirring in the olive oil to loosen.
- With a sharp knife make slashes over the flesh of the chicken and rub the mixture in with your hands, pushing it into the slashes all over the chicken.
- Roast for 45 mins until golden and the juices run clear from the chicken when pierced with a knife.
- Carve the chicken into pieces and serve.
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