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Spatchcock Chicken with Caper and Oregano Dressing Recipe

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Spatchcock chicken with caper and oregano dressing recipe-recipe ideas-new recipes-woman and home
Spatchcock chicken with caper and oregano dressing recipe-recipe ideas-new recipes-woman and home
(Image credit: Charlie Richards)
Serves2–4
SkillEasy
Preparation Time10 mins
Cooking Time45 mins
Total Time55 mins

Ingredients

  • 1 free-range chicken, about 1.4kg (3 1/2 lb), spatchcocked (ask your butcher to do this)
  • 4tbsp capers, drained and rinsed
  • 4 sprigs oregano, leaves removed and roughly chopped
  • 4tbsp olive oil
  • juice and zest 1 lemon

Method

  1. Heat the oven to 200C, fan 180C, 400F, gas 6. Lightly oil the chicken and season well with sea salt and pepper. Cook in the oven for 45 minutes, until a skewer inserted into each part comes out piping hot.

  2. While it’s cooking, combine all the dressing ingredients together and season. To serve, cut the chicken in half down the middle using scissors, then in half again if serving four. Serve with jacket potatoes and green salad.

Rebecca Smith
Food Writer

Rebecca Smith was a Food Writer for Woman & Home and during her time with the magazine she was responsible for bringing an impressive array of mouth-watering recipes to womanandhome.com. These recipes ranged from slow-cooked Shoulder of Lamb and Hot Water Crust Ham Hock Pies, to sweet treats such as a delectable Chocolate Brownie Cake and intricate Pistachio and Rose Water cake.

 

Following her work with Woman & Home, Rebecca went on to become the Deputy Editor at Delicious Magazine.