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Preparation Time: 20 minutes + overnight marinading
Cooking time: 1 hour 10 minutes
Serves: 6
If served as six portions, provides 325 cals, 17g fat (of which 3g saturates), 0g sugar and 0.7g salt per portion.
Ingredients
- 4 tbsp vegetable oil
- 4 garlic cloves, peeled and crushed
- Medium bunch fresh thyme, chopped
- 1 lemon, zested and juiced
- 1 fresh free-range spatchcock chicken, approximately 1.75kg (3½lb)
- Salt and black pepper
Method
1. Preheat the oven to 200°C/Fan 180°C/Gas Mark 6.
2. Mix the oil, garlic, thyme and lemon together then tip it into a large container fitted with a lid (or use a zip-lock plastic bag).
3. Place the chicken into the container and massage the marinade into it, place into a fridge and leave for at least 4 hours (ideally overnight).
4. Half an hour before you want to cook it, take the container out of the fridge and leave to come to room temperature. Tip the chicken and all the marinade into a shallow roasting pan, nestle the chicken down breast side up then season with salt and pepper.
5. Roast the chicken in the oven for 45 minutes, remove and baste with some of the pan juices, return to the oven for another 20 - 25 minutes.
6. Remove from the oven, cover and leave to rest for 15 minutes, carve and serve warm.
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