Lemon Herbed Spatchcock (Butterflied) Chicken
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Does your family fight over the crispy skin on a roast chicken? This really yummy Lemon Herbed Spatchcock Chicken is the perfect way to make sure everyone gets some. Using Mrs Rogers Lemon Salt Flakes, Lemon Pepper and Oregano, this butterflied chicken will stop all those arguments.
Ingredients
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1 1/2 kg Chicken
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1 tbsp Mrs Rogers Oregano
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2 tbsp Mrs Rogers Natural Salt Flakes
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2-3 tsp Mrs Rogers Lemon Pepper Seasoning
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2 tbsp Olive Oil
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6 Whole Garlic Cloves
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Mrs Rogers Baking Paper (for lining tray)
Directions
Preheat oven to 190°C. Pat the whole chicken dry with paper towels and place breast side down on the cutting board.
Using a really sharp knife or kitchen shears, cut up the spine of the chicken.
If you are preparing the chicken to be served whole, cut out the spine completely. This makes the chicken look even but it doesn’t matter when you just need to butterfly it to eat!
Mix the oregano, salt flakes, lemon pepper seasoning and olive oil together into a paste. Place the chicken, skin side up, on a lined oven tray. Paint the oil mix over the chicken. You can even rub it into the skin. Place the cloves under the edges of the chicken and put into the oven.
Cook for 1 ½ hours until the chicken skin is golden and the chicken juices runs clear. Serve with your favourite salad or roasted veges.
Recipe Note
Tip: - Cut close to the spine to avoid wasting meat.
- Save the backbone for making chicken stock or a flavourful jus for serving.