Spatchcock chicken with five-herb dressing

Recipe from: 11/1/1997 12:00:00 AM
Ingredients 15
Servings 4
Time 15 minutes

Ingredients

  • 2
    kg
    large spatchcock chicken
  • 30
    g
    butter, melted
  • DRESSING
  • 250 ml oil
  • 2
    small onions, chopped
  • 6
    spring onions, sliced
  • 15
    ml
    chopped fresh chives
  • 15
    ml
    chopped fresh parsley
  • 15
    ml
    chopped fresh coriander
  • 15
    ml
    chopped fresh basil
  • 15
    ml
    chopped fresh mint
  • 80
    ml
    white wine vinegar
  • 30
    ml
    tomato sauce
  • 15
    ml
    soy sauce
  • salt and freshly ground black pepper
 

Method

1 hour
 
1. Tie spatchcock legs together and tuck wings under. Place on a rack in a roasting pan, brush with melted butter and bake in a preheated oven at 200 ºC for about 1 hour. Transfer to a shallow dish. 2. DRESSING: Combine all the dressing ingredients in a jug. Pour over the hot spatchcock and serve, or leave to cool and serve cold with salads.
 

Read more on: poultry  |  bake
 

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