Lemon and cinnamon spatchcock chicken

Recipe from: 25 August 2015

Ingredients 9
Servings 4
Time 00:15


  • 1
    spatchcock chicken
  • 75
    butter, softened
  • juice and zest of 1 small lemon
  • 3
    large cinnamon quills
  • 2
    lemons quartered
  • 1/4
    olive oil
  • 1
    cinnamon stick, finely grated
  • sea salt and black pepper
  • sage leaves to garnish


Preheat oven to 180°C.

Mix butter with the juice and zest of 1 lemon, and season well. Stuff the lemon butter under the skin of the chicken and rub excess butter onto chicken skin.
Place cinnamon quills on a baking tray, place chicken on top, scatter lemon quarters around the chicken.
Drizzle chicken and lemons with olive oil and season with grated cassia, salt and pepper. Roast for 50 minutes or until cooked through.

Text and image source: Lose It!

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Read more on: chicken  |  roast  |  recipes

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