INGREDIENTS
1 x 1.6kg whole chicken
- 4 bulbs garlic, halved horizontally
- 3 lemons, sliced into 2cm rounds
- 2 tablespoons extra virgin olive oil
- sea salt and cracked black pepper
METHOD
- Preheat oven to 220°C (425°F).
- Place the chicken, breast-side down, on a board so the back is facing up and the drumsticks are pointing towards you.
- Using sharp kitchen scissors or chicken shears, cut closely along each side of the backbone. Remove and discard the backbone.
- Turn the chicken, breast-side up, and press down firmly on the breastbone to flatten the chicken.
- Arrange the garlic and lemon on an oven tray lined with non-stick baking paper. Top with the chicken, breast-side up, tucking in the wing tips.
- Brush the chicken with the oil and sprinkle with salt and pepper. Roast for 35–40 minutes or until golden brown and cooked through. Serves 4–6
TIPS
+ Butterflying a chicken allows it to roast more quickly and evenly.
+ Placing the chicken on a ‘bed’ of lemon and garlic infuses it with amazing flavour as it roasts.
- Preheat oven to 220°C (425°F).
- Place the chicken, breast-side down, on a board so the back is facing up and the drumsticks are pointing towards you.
- Using sharp kitchen scissors or chicken shears, cut closely along each side of the backbone. Remove and discard the backbone.
- Turn the chicken, breast-side up, and press down firmly on the breastbone to flatten the chicken.
- Arrange the garlic and lemon on an oven tray lined with non-stick baking paper. Top with the chicken, breast-side up, tucking in the wing tips.
- Brush the chicken with the oil and sprinkle with salt and pepper. Roast for 35–40 minutes or until golden brown and cooked through. Serves 4–6
TIPS
+ Butterflying a chicken allows it to roast more quickly and evenly.
+ Placing the chicken on a ‘bed’ of lemon and garlic infuses it with amazing flavour as it roasts.
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