Spatchcock Chicken Recipe
Step by step instructions to prepare and roast a herb and garlic spatchcock chicken.
Equipment
- Sharp boning knife or poultry shears
Ingredients
- 2 kg chicken
For the butter
- 25 g butter
- ½ tsp salt
- 4 cloves garlic crushed
For the marinade
- 1 lemon zest and juice
- 1 tablespoon rosemary chopped
- 1 tablespoon tarragon chopped
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- mix all of the ingredients for the garlic butter together.
- First prepare the marinade my mixing the lemon juice, zest, oil and chopped herbs.
- Prepare the chicken by cutting down either side of the backbone and removing it.
- Spread the chicken out, skin side up Use a knife to carefully remove the breastbone at the neck end.
- Flatten the chicken by pushing down hard on the breast area
- Carefully separate the skin from the breast either side and repeat with the thighs.
- Divide the garlic mixture into 4 and spread under each breast and thigh.
- Spread the herb marinade all over the skin of the chicken.
- Cook in the oven at 180 C /350 F or Gas 5 for 1 hr 40 mins.
- Rest for 20 minutes before carving.
Nutrition
Calories: 607kcalCarbohydrates: 4gProtein: 45gFat: 45gSaturated Fat: 14gCholesterol: 193mgSodium: 505mgPotassium: 516mgFiber: 1gSugar: 1gVitamin A: 527IUVitamin C: 20mgCalcium: 50mgIron: 3mg
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