Spatchcocked Chicken with lemon and thyme is one of my all time favorite chicken dishes. Meaning it’s hard to beat a marinade of garlic, lemons, olive oil and fresh herbs. You can always amp it up a little by adding a few flakes of red chili peppers but frankly some freshly ground black pepper and Maldon Sea Salt is really all you need. This never fails to please and is super duper easy to whip up. If you can manage to marinate it overnight so much the better but if you’re as disorganized as I am, a quick hour in the fridge will work wonders. Any fresh herbs work, rosemary is always a winner but if you can’t find anything better just settle for parsley.
1, 4lb organic chicken, backbone removed
2 heaping teaspoons of fresh thyme
Salt and pepper for sprinkling
4 cloves fresh garlic, peeled, smashed and roughly chopped
1/3 cup olive oil
Zest and juice of 2 lemons
Dash of balsamic vinegar
- Cut the back bone out of the chicken. If you don’t know how to do this have your butcher do it for you or watch this youtube video – it’s really very easy. Place the chicken into a large zip lock bag.
- In a bowl combine the zest and juice of the lemons, thyme, salt and pepper, garlic, olive oil and balsamic vinegar whisk together until emulsified.
- Pour the marinade into the zip lock bag with the chicken. I like to throw in the lemon skins that I’ve used for the zest and juice. Squish it around making sure the marinade gets into all the nooks and crannies of the chicken. Place in the fridge for as long as you’ve got.
- When ready to roast, heat the oven to 425F. Place the chicken all stretched out in a pan with the marinade and put in the oven. After 15 minutes turn down the temperature to 375F and cook for a further 50 minutes to 1 hour until the chicken is golden.
- Remove from the oven and allow to rest, covered with aluminum foil for 10 minutes before carving.
- Best served with a salad, roast potatoes or a top notch French Baguette.