Lemon, coriander & garlic Spatchcock chicken
INGREDIENTS
1 spatchcock chicken with the skin on
(you can get this prepared by your local butcher, otherwise most supermarkets sell prepared spatchcock chickens. Alternatively you can prepare your own spatchcock chicken Place chicken breast-side down, with the legs towards you. Using a pair of sturdy kitchen sheers, cut along the parson’s nose and backbone to remove the strip of bone. You will cut through the rib bones as you go. Turn over the chicken and flatten the breastbone with the heel of your hand so that the meat is all one thickness.)
1 bunch fresh coriander
4 tbs. vegetable oil
3 garlic cloves
1 whole lemon
salt and pepper to taste
METHOD
Finely dice the coriander and crush the garlic. Combine the two with the oil and the zest of the lemon to form a marinade.
Brush the marinade onto the skin of the chicken. Season the chicken generously.
Slice the lemon and place the slices over the chicken.
Cover the chicken with foil and roast in a preheated oven at 180 degrees C.
After 50 minutes. Remove the foil and baste the chicken with the oil and juices that have been released .
Roast the chicken for a further minutes without the foil, basting a second time, half way.
The way to check if the chicken is cooked, the meat should be soft and pulled, the leg should pull away easily when you pull at it. The juices will also run clear.
The chicken should have caught colour, the lemon slices caramelised.
Let the chicken rest for 10 minutes before portioning up.