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Image / Editorial

This spatchcock chicken recipe will make your weekend


by Meg Walker
31st Jan 2019
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This is a great way to get a juicy roast chicken, bursting with flavour.

 

 

Bord Bia’s Spatchcock Chicken with Crispy Sliced Potatoes and Herby Oil Dressing

Serves 4
Time: 1¼ hours

Ingredients
1 chicken, approx 1½kg, spatchcocked
1½ tbsp olive oil
zest and juice of 1½ lemons
3 garlic cloves, peeled and crushed
½ tbsp rosemary leaves, chopped
salt and freshly ground black pepper

For the potatoes
1.2kg potatoes, washed and thinly sliced
1 onion, peeled and thinly sliced
½ tbsp rosemary leaves, chopped
2 tbsp butter, melted
200ml stock or water

For the herby oil dressing
100ml olive oil
zest of 1 lemon
1-2 cloves garlic, finely chopped
handful of finely chopped flat leaf parsley
salt and lots of black pepper

Method
Preheat oven to 180°C/gas mark 4.

Prepare the marinade by mixing 1 tbsp olive oil, lemon zest and juice, garlic, rosemary and black pepper. Place the chicken in a large dish and brush over the marinade. Marinate in the fridge overnight if possible.

To cook: Place the potatoes, onion, butter, rosemary and salt and pepper in a large bowl and mix well. Spread them over the base of a large roasting tin. Pour over the stock or water. Place the chicken on top, skin side up. Season with salt. Drizzle the remaining ½ tbsp oil over the chicken.

Roast in the preheated oven, uncovered, for 1 hour or until the juices run clear. Remove from the oven, cover with foil and allow to rest 10 minutes.

While the chicken is cooking, combine all the ingredients for the dressing. Taste and adjust the seasoning if necessary.

To serve: Quarter or carve the chicken and drizzle over some dressing. Serve with the potatoes, some tender stem broccoli and remaining dressing.

 

Recipe and image courtesy of Bord Bia.

Remember to always look for the Bord Bia Quality Mark when purchasing chicken so that you know it has been produced to the highest Bord Bia quality standards which have been verified at every stage.