Marinated Spatchcock Chicken With Lemon And Garden Herbs
Try a Sunday roast with a difference with this spatchcock recipe – if you take out the backbone, it cooks more evenly and prevents drying out
- 1 large free-range roasting chicken
- zest and juice of 2 large lemons
- 2tbsp herbes de Provence
- 2tbsp olive oil
- 7tbsp mixed chopped fresh herbs, such as chives, parsley, basil and tarragon
- Spatchcock the chicken. Turn it over and cut out the backbone – you’re making 2 cuts either side of it to remove it completely so that you can flatten the bird. We used a very sharp large knife and poultry shears.
- Turn the chicken over and push right down it so you flatten it out. Make sharp cuts about 1cm deep in the legs and breast.
- Mix together the lemon zest, herbes de Provence and the oil with plenty of black pepper. Rub it over the chicken, pushing it into the cuts. Now pop it into a large freezer bag, seal and leave in the fridge overnight or for up to 2 days, if you like.
- It will still be tasty if you just leave it for an hour or so. Heat the oven to 170C fan, gas 5. Allow the chicken to get to room temperature then roast it, with its marinade, for 1 hour 15 minutes or until fully cooked through.
- Pour off the pan juices and allow the chicken to rest for 15 minutes.
- Serve on a platter with the fresh herbs, the pan juices and lemon juice with some asparagus and spicy roast potatoes.