Spatchcock chicken

Prep Time: 10 mins
Servings: 6
Cooking Time: 45 mins
  • 30ml - olive oil
  • 30 ml - finely chopped parsley
  • 30 ml - mayonnaise
  • 5 ml - mustard powder
  • 30ml - soft butter (optional)
  • 1/2 - juice of lemon
  • 1 - large whole chicken
  • 5 ml - chicken spice (optional)
  • 30 ml - freshly chopped thyme
  • 1 - zest of lemon
  • 10 rml - salt and freshly ground peppe
  • 30ml - wholegrain mustard

Make the best roast chicken for your family this festive season.

Preheat the oven to 200°C.

Place the chicken on its back and butterfly it by cutting through the breast bone. Snap the drumstick and wing joints and flatten the chicken.

Rub the chicken with spice (if using), salt and pepper. Mix the zest, lemon juice, oil, butter (if using), mayonnaise, mustard, mustard powder and herbs to form a paste. Rub over chicken and into the folds on both sides.

Place the chicken in a lightly greased roasting pan and roast for 20 minutes. Reduce the oven temperature to 180°C. Brush the chicken with more paste and roast for 10 to 20 minutes, until the chicken is done. Don’t overcook it because it will be dry.

Cut the chicken into pieces shortly before serving.