Slow Roast Spatchcocked Chicken with Lemon and Thyme

Serves 4-6

Ingredients

• 1 small chicken
• 1 lemon
• 2 cloves of garlic, peeled and crushed
• 2 tbsp fresh thyme leaves, chopped
• 2 tbsp fresh parsley, chopped
• 1 tsp olive oil
• 1/2 tsp salt Freshly ground black pepper

Method

First prepare the chicken – place it breast side down on a chopping board and use a sharp pair of scissors (or ‘poultry shears’) and cut all the way along one side of the back bone.

Fold the chicken out flat and press down.

Next prepare the flavour coating. Grate the lemon zest into a small bowl, cut the remaining lemon in half, squeeze the juice of one half into the zest and set the other half aside. Add the garlic, thyme, parsley, oil and salt to the lemon zest and juice and stir to combine.

Take a roasting dish and put the chicken in, skin side upwards. Smear this mixture over the chicken skin, put the remaining lemon half into the roasting dish next to the chicken and cook in the AGA roasting oven for 15 – 30 mins until nicely browned. Transfer to the AGA simmering oven for an hour (or longer if you like).

Once cooked, cool a little then squeeze the lemon over the cooked chicken.

The cooked chicken can be rested in the warming oven for an hour or so until ready to eat. Alternatively, cool and serve at room temperature or cold.

To serve, slice the breast meat with a sharp knife then use a fork to shred the wing, thigh and leg meat. Toss together with the roasting juices, lemon juice and herbs and serve over a creamy risotto, or with roast potatoes.

Na’s Tip:
Delicious cold, dress with a little mayonnaise for a tasty sandwich or jacket potato filling.

Recipe by Na Hansell