Roasted spatchcock chicken

Ok the BEST and EASIEST way to roast a chicken is by far to spatchcock the chicken! It cooks way faster! It's such a fancy word for something so simple. Try this recipe out for an easy and absolutely delicious meal during the week or for a Sunday roast!

If you want to watch a quick video on this - head to my instagram channel. I made a quick 30 second reel on it!

Ingredients:

- 1 whole chicken (spatchcocked) -I will explain in the directions

- 1 lemon sliced

- 2 sprigs of fresh rosemary (1 sprig crushed up to put underneath the chicken and the other spring finely minced)

- 5 cloves of garlic (finely minced)

- 1½ tbsp of dried thyme

- 2 tbsp extra virgin olive oil

- 1 tbsp sea salt

- 1½ tsp black pepper

Directions:

Preheat your oven to convection roast @425°F

Ok first of spatchcocking the chicken. Super easy. Get a good pair of scissors. Turn the bird over so that the breast is on your board. Cut alongside the backbone on both sides. So that you end up removing the backbone entirely. Once you have removed the backbone, flip the bird back, so that the breast is facing up. Fan the chicken outwards and press on the centre of the breast to flatten the bird completely. (you should hear it crack) Then place your chicken flat onto a baking sheet or as I prefer, a cast iron skillet. (if you have one)

Slice your lemons and place a few of them underneath the bird and also some underneath the skin. That just means to run your fingers underneath the skin of the breast to create a pocket between the meat and the skin. Place a few slices there to help keep the chicken moist.

Chop your garlic, 1 sprig of rosemary and your dried thyme in a bowl. For that extra sprig of rosemary, just scrunch it around a bit to release the oils and place underneath the chicken along with the other lemon slices.

Then just cover your chicken with the garlic and herbs and salt and pepper. Making sure to do both sides of the chicken. Then drizzle the top with olive oil and massage well.

Place into your oven and roast for 20-30 minutes depending on the size of your chicken.