Spatchcock chicken



Ingredients 12
Servings 6
Time 10 mins

Ingredients

  • 1
    large whole chicken
  • 5
    ml
    chicken spice (optional)
  • 10 r
    ml
    salt and freshly ground peppe
  • 1
    zest of lemon
  • 1/2
    juice of lemon
  • 30
    ml
    olive oil
  • 30
    ml
    soft butter (optional)
  • 30
    ml
    mayonnaise
  • 30
    ml
    wholegrain mustard
  • 5
    ml
    mustard powder
  • 30
    ml
    finely chopped parsley
  • 30
    ml
    freshly chopped thyme
 

Method

45 mins
 

Make the best roast chicken for your family this festive season.

Preheat the oven to 200°C.

Place the chicken on its back and butterfly it by cutting through the breast bone. Snap the drumstick and wing joints and flatten the chicken.

Rub the chicken with spice (if using), salt and pepper. Mix the zest, lemon juice, oil, butter (if using), mayonnaise, mustard, mustard powder and herbs to form a paste. Rub over chicken and into the folds on both sides.

Place the chicken in a lightly greased roasting pan and roast for 20 minutes. Reduce the oven temperature to 180°C. Brush the chicken with more paste and roast for 10 to 20 minutes, until the chicken is done. Don’t overcook it because it will be dry.

Cut the chicken into pieces shortly before serving.  

 

Read more on: roast chicken
 

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