This Summery Spatchcocked Chicken Couldn't be Simpler
Nothing beats the aroma of a roasted chicken, and this flavourful dish really packs a punch
The zesty and aromatic lemon and garlic seasoning pairs perfectly with the tangy and refreshing chimichurri sauce and burnt citrus fruits, which add a real kick. Using a Properly Free Range Spatchcocked Chicken ensures the meat stays juicy and tender, and is the perfect centrepiece for your summer barbecue feast.
Ingredients
- Properly Free Range Spatchcock Chicken Breast
- 100ml olive oil
- 2 lemons
- 1 orange
- 1 lime
- 3 cloves of garlic, crushed
- For the chimichurri
- 1 small bunch of parsley, finely chopped
- 2 tbsp red wine vinegar
- 2 cloves of garlic
- 200ml olive oil
- 1 tbsp dried oregano
Method
Mix the zest and juice of one of the lemons with the olive oil and crushed garlic. Massage into the chicken and leave to marinate for a few hours or over night.
Grill over low to medium heat on a barbecue or roast in oven at 180C until the internal temperature is at least 72C for about 30 minutes.
Whilst the chicken is cooking, cut the rest of the citrus fruit in half and either grill, flesh side down on your barbecue or place in a hot dry pan. You want to really blacken the flesh side.
When the chicken is cooked, leave to rest for 15 minutes then squeeze over the citrus fruits and the chimichurri.
