Gluten Free Roasted Spatchcock Lemon and Thyme Chicken Recipe
Posted , in Dinner
A roast chicken is a Sunday family favourite, but it can also be enjoyed as a midweek meal by spatchcocking to speed up the cooking process. So why not learn a new skill and whip up this tasty chicken and serve it with a variety of delicious gluten free sides such as roast potatoes and salad.
- 1 large free range chicken
- 3 garlic cloves, minced
- 4 tbsp olive oil
- 1 sprig thyme, chopped
- ½ lemon, juice
WHAT YOU NEED TO DO
1. Preheat the oven to 200 degrees celsius, then spatchcock the chicken. To do this, turn the chicken over so that the backbone is facing upwards. Using a clean and strong pair of kitchen scissors, cut along each side of the chicken’s backbone then put it to one side.
2. Flip the chicken back over and press down hard on the breastbone to flatten it out. It’s as simple as that! You can even score the leg meat to quicken the cooking time further.
3. Rub the chicken all over with the oil, minced garlic, lemon juice, chopped thyme, salt and pepper and place into a roasting dish.
4. Pop on the middle shelf of the oven for 35 minutes, basting occasionally.
5. When the time is up, remove from the oven and insert a skewer or knife into the leg and check that the juices run clear. If they do, then the chicken is ready for you to serve and enjoy!