Spatchcocked Chicken

If you want juicy chicken this is the way to make it!

✔️1 x 1.5-1.8kg chicken
✔️1 tsp salt
✔️1 tsp black peppercorns
✔️1 tsp dried herbs
✔️1 tsp sweet smoked paprika
✔️zest and juice of 1 lemon
✔️2 tbsp olive oil
✔️200ml of vermouth or white wine

Once you have spatchcocked your chicken mix the salt, peppercorns, herbs, paprika and lemon zest in a small bowl and whisk in the oil. Rub this mixture all over the chicken then put it in a bowl or plastic bag and pour over the lemon juice. Leave the chicken to marinate for at least an hour or as long as overnight in the fridge. Take it out the fridge an hour before you want to cook it.

Preheat the oven to the highest setting. Pour the vermouth or wine into a roasting tin and place the chicken on a rack set above it. Put the tin in the oven and turn the temperature down to 200 degrees / 180 degrees fan. Roast for 35-40 minutes until the skin is crisp and the chicken is cooked through.

Serve the chicken with the pan juice poured over the top.

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