Lemony spatchcock chicken

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Lemony Spatchcock Chicken of Forbidden - Recipefy

1 spatchcocked chicken, about 2.5kg (spatchcock means split at the backbone and flattened out)
3 long springs fresh rosemary
3 lemons
1 red onion
100ml olive oil
sea salt

Prep. Time → 20 min

Cook Time → 45 min

1. place chicken in a large food bag. Pull the needles off 2 rosemary spring and add to the bag. Cut 1 lemon half and squeeze in the juice, adding the lemon shells too. Cut the onion into eights (don't peel it) and add to the bag with the olive oil

2. Tie up the bag and give it a good squidge then marinade for two hours at room temperature, or overnight in fridge.

3. Preheat the 220 degrees Celsius, if chicken was marinated in fridge, let it come to room temperature. Place the chicken, skin side up, in a foil-lined roasting tin with the lemon shells and the onion pieces, tucking them between the leg and breast. Roast for 45min until the skin is crisp and the chicken is cooked through.

4. Cut the chicken into 4 pieces and arrange on a plate with the onion bits, then pour over the syrupy juices from the tin and sprinkle generously with the sea salt. Cut the remaining lemons into wedges and serve with the chicken.

main courses, chicken, lemon, roast, spatchcock December 11, 2011 11:18

Author My Favourite Recipes: Summer Eating (The National Magazine Company Ltd.)

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Forbidden
“Student, bored, recently discovered love for cooking and baking. Awesome way to attempt procrastination. I'm not good at procrastinating... ”
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32 years old
South Africa