Grilled spatchcock chicken with watercress and Stilton stuffing

Recipe from: 9/29/1999 12:00:00 AM
Ingredients 7
Servings 1


Serving Change
  • 100
    watercress, chopped
  • 300
    Stilton, crumbled
  • 1
    clove garlic, crushed
  • 60
    olive oil
  • 1
    spatchcock chicken (see tips)
  • salt and milled black pepper
  • 1
    lemon, quartered, skin left on


Preheat oven to 180 ºC. Place watercress, cheese, garlic and olive oil in a bowl and mix well. Loosen chicken skin carefully. Using your fingers, pat cheese mixture underneath chicken skin, spreading it over flesh. Smooth skin over top again and season with salt and pepper. Place chicken on a rack in a roasting pan. Drizzle a little extra olive oil over, and squeeze out lemon juice over chicken. Place lemon quarters on top and roast until chicken is cooked through and skin is crisp, about 45 minutes. Serve with chips or mashed potato.

Read more on: poultry  |  roast


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