Spatchcock chicken

6 servings Prep: 10 mins, Cooking: 45 mins
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Make the best roast chicken for your family this festive season.

By Hope Malau December 16 2017
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Ingredients (10)

1 chicken — large, whole
5 ml chicken spice
10 r ml salt — freshley ground pepper
1 lemon — zest only, plus juice from 1/2 then lemon
30 ml soft butter
30 ml mayonnaise
30 ml wholegrain mustard
5 ml dry mustard powder
30 ml fresh parsley — chopped
30 ml fresh thyme — chopped
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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.

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