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Spatchcock Spring Chicken

Spatchcock Spring Chicken

1 free range chicken, about 1.3kg (3Ib)

Juice of 1 lemon

1-2 red chillies, finely chopped

100ml (3½ fl oz) olive oil

Salt and black pepper

A faster way of cooking chicken. Butterflying the chicken means it cooks significantly quicker than a whole bird would. Great for a Saturday night in and particularly useful when a barbeque is rained off. Again.

Serves 4

Open out the chicken by cutting down through the breast bone, the Italian way, and flatten out. Cut off any excess skin and fat. Lay the chicken on the large AGA grill rack, in its lowest position, placed in the large roasting tin.

Mix together the lemon juice, chillies and olive oil. Season. Pour the marinade over the chicken and leave for 45 minutes if possible.

Slide the roasting tin onto the third set of runners in the roasting oven and roast for 30 minutes. Baste, then cook for a further 20-30 minutes or until cooked through. Serve hot with its lovely juices accompanied by couscous or salad and crusty bread.


If you like this recipe, you may also like Coq au Vin or Chicken and Leek Pie

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