Spatchcock Chicken

[jcallaghan]

Ingredients

• 1 1/2 kg whole chicken
• 1 onion, halved and sliced
• 3 carrots, peeled and halved
• 6 garlic cloves
• 1 lemon, sliced
• 4 rosemary sprigs

Herb Butter

• 50 g butter
• 1/2 tsp. salt
• 1/2 tsp. dried basil
• 1/2 tsp. dried oregano
• 1/2 tsp. dried thyme
• 1/4 tsp. black pepper

Method

1. Preheat the oven to 190°C (170°C Fan).
2. To make the herby butter, add the butter, salt, basil, oregano, thyme and black pepper to a bowl and stir until combined. Set aside.
3. Place the chicken onto a chopping board with the wings nearest to you. Flip the chicken upside down and break the backbone by placing one hand on top of another and pressing firmly onto the breasts until you hear a crack. (This might sound gory but it makes the spatchcocking easier).
4. Using the tail of the chicken as a guide, start to cut up either side of the backbone until you reach the top. (Remove backbone, either discard or use in a stock!).
5. Turn the chicken back over and twist the thighs inwards so the chicken lays out flat. You may find you need to press on the chicken breast to break the backbone further so the chicken lays out flatter. Smoother the chicken all over with the herby butter.
6. In a large baking tray, add the onions, carrots, garlic cloves, lemon, rosemary and 250ml water. Spread out evenly and place the chicken on top. Roast for 50 minutes or until the chicken is cooked through and the juices run clear. Enjoy!

[jcallaghan]

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