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Honey, herb and citrus spatchcock chicken

By May 30, 2019 , ,

I love simple dishes such as this, a good organic chicken marinaded in herbs from the garden, simply roasted on the BBQ and I'm a very happy lady! I've also included garlic scapes, which are available his time of year if you grow your own garlic. These are the green shoots that you see and taste really good too. You can use normal garlic in place of them. 

1 chicken 
10g fresh chives
5g fresh tarragon
10g garlic scapes or 4 cloves of garlic
10g oregano leaves
3 sage leaves
10g rosemary leaves
1 fresh bay leaf
10g fresh parsley
70ml rapeseed oil
10ml lemon juice
10ml orange juice
20ml honey
Zest of one lemon and zest and half an orange
Salt and pepper

To spatchcock the chicken, turn the bird breast side down and remove the backbone with poultry scissors
Turn the bird breast side up and push down to flatten it
Score the breast, legs and thighs with a knife to allow the marinade to penetrate
Finely chop all the herbs
In a bowl add the zest and juice of the orange and lemon, the herbs, honey and the rapeseed oil, mix together
Place the chicken in a roasting tray and pour over the marinade, allow to marinade for at least 6 hours in the fridge
Set your BBQ up for direct cooking, at 180c with some oak chips
Take the chicken out of the fridge and allow to come to room temp
Allow the thick white smoke to die down before starting to cook
Take the chicken out of the roasting tray and place skin side down on the BBQ and cook for 15 minutes to get a nice char
Turn the chicken so it is bone side down on the griddle, pour over any excess marinade
Cook for a further 60 minutes until the breasts or thighs register 65c core temp (the cooking time may vary if you have a large chicken)
Once cooked, put in a warm place to rest for 15 minutes
Serve with a crisp salad and pour over the resting juices

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