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Recipe: Lemon and Thyme Spatchcock Chicken


  • 1.35 kg whole chicken
  • 2 cloves garlic peeled
  • Grated zest of 2 lemons
  • 4 sprigs fresh thyme leaves stripped
  • 1 tablespoon olive oil


  • Preheat the oven to 200°C, fan 180°C, gas 6.
  • Using a pestle and mortar or a mini processor, mash or blitz the garlic, lemon zest and thyme leaves to a coarse paste, stirring in the olive oil to loosen.
  • With a sharp knife make slashes over the flesh of the chicken and rub the mixture in with your hands, pushing it into the slashes all over the chicken.
  • Carve the chicken into pieces and serve.