Mid-week roasts have never tasted so good. This quicker way of cooking a whole chicken guarantees you juicy meat and crispy skin every time.
Pre-heat the oven to 200°C, 180°C fan, Gas Mark 6.
To spatchcock the chicken, pat it dry and place it breast-side down on a chopping board. Using a pair of kitchen scissors, cut down both sides of the backbone from the neck end to the parsons nose and discard. Turn the chicken over and firmly press down on the breastbone to flatten it – you should hear the wishbone crack when it flattens out properly.
Mix together the unsalted butter, Garlic Granules, Thyme, Sea Salt and Black Pepper and lemon zest. Rub into the chicken. Cover and leave to marinate for 30 minutes.
Heat the oil in a large oven-proof cast-iron frying pan. Place the chicken breast-side down in the pan and sear for 5 minutes. Remove the pan from the heat and turn the chicken over. Transfer to the oven and cook for 35-40 minutes, or until cooked through. To check, pierce the thigh with a knife or skewer and look at the juices – if they’re clear the chicken is cooked.
Carve the chicken to serve.
|Per serving*||%RI** per serving*|
|Energy||2131 kJ/510 kcal|
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