Recipe: Lemon and Thyme Spatchcock Chicken
deliciously moist lemon and thyme roasted chicken
Ingredients
- 1.35 kg whole chicken
- 2 cloves garlic peeled
- Grated zest of 2 lemons
- 4 sprigs fresh thyme leaves stripped
- 1 tbsp olive oil
Instructions
- 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.
- Roast for 45 mins until golden and the juices run clear from the chicken when pierced with a knife.
- Carve the chicken into pieces and serve.