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Recipe By Jaxters

Ref: 830
Heading: Mains
Cuisine: British & Irish
Food Type: Meat
No of Portions: 4
Change no of portions required to :

Ingredients & Prep

   1 Fresh whole Chicken med
   400 ml  Hot Water
   120 ml  White wine
   1 Onion chopped
   1 Chicken stock cube or gel pot
   4 Garlic cloves finely chopped
   1 Lemon zest & juice
   1/2 tsp  Chilli flakes
   4 Fresh thyme sprigs
   2 tbsp  Butter soft
   1/2 tsp  Freshly ground Black pepper
   2 pinch  Salt
   sprinkle  Fresh basil leave (optional)


  Step 1
Pre-heat oven to 160°C fan.
  Step 2
Spatchcock the chicken by turning it breast side down on a chopping board then with a sturdy pair of scissors or best with poultry shears cut the back bone out, start one side of the parsons nose to the neck then down the other side, discard the bone, the place on the board breast side up & press it flat with the palms of your hands.
  Step 3
Next place onion into a baking tray to make a trivet for the chicken, lay it on then cover chicken skin with the butter then sprinkle over salt & black pepper.
  Step 4
In a jug add hot water & stock cube & whisk it in, then add wine lemon juice zest, garlic, chilli flake & thyme, mix together then pour into the tray.
  Step 5
Place chicken in the oven & cook for 50 to 60 mins then remove, blitz the gravy with a stick/hand blender or processor smooth, in a saucepan & reheat or reduce if required.

Suggestion & Tips

Great as a roast.
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