Garnish with sage leaves and serve with sweet potato mash.
|1||chicken — spatchcock|
|75 g||butter — softened|
|lemon — zest and juice|
|3||cinnamon — sticks|
|2||lemon — quartered|
|1||cinnamon sticks — finely grated|
|sea salt and freshly ground black pepper|
|fresh sage — 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!