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 (http://bit.ly/mrsrogers_lemonsaltflakes), Lemon Pepper (http://bit.ly/mrsrogers_lemonpepper) and Oregano (http://bit.ly/mrsrogers_oregano), this butterflied chicken will stop all those arguments.
Preheat oven to 190C. Wash the chicken making sure to wash the inside thoroughly. Using a really sharp knife or kitchen shears, just 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, lemon salt, lemon pepper and olive oil together into a paste. Place the chicken, skin side up, on an 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 run clear. Serve with your favourite salad or roasted veges.
Ingredients
Directions
Preheat oven to 190C. Wash the chicken making sure to wash the inside thoroughly. Using a really sharp knife or kitchen shears, just 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, lemon salt, lemon pepper and olive oil together into a paste. Place the chicken, skin side up, on an 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 run clear. Serve with your favourite salad or roasted veges.
