A Free Range Sutton Hoo Chicken will make this a great meal. Have you tried a Spatchcock Chicken before? Lemon and Garlic is a perfect flavour combination.
Our suppliers Sutton Hoo produce birds that have enjoyed a genuine free range lifestyle. This is combined with a wholesome diet and the time to grow a natural rate ensuring an excellent flavour. See more here>>
Opening up the chicken (Spatchcock) means that it will cook far more quickly and is a good option for a mid week meal when there is not as much time to spare compared to a relaxed Sunday lunch.
Cooking time: Approx. 40 minutes
Ingredients for Spatchcock Chicken
- 1 Free Range Sutton Hoo Chicken from Morley Butchers
- 4 large Garlic Cloves
- 1 Lemon
- Olive Oil
- Fresh Thyme
- Sea Salt and Freshly Ground Pepper
Preheat the oven to 220C/425F/Gas 8.
Put your chicken on a firm surface such as a chopping board breast side down. Using a large sharp knife (Strong kitchen shears or scissors are also good for this) cut down both sides of the backbone . Pull the two sides apart and open up the carcass. Turning it over push the chicken flat. You will need to press down hard with your palms. (The bones are good for making some chicken stock at a later date.)
Place the chicken into a large dish and drizzle with the olive oil so that the meat is well coated on both sides. Crush or finely chop your Garlic along with the Thyme and aim to get an even distribution over the meat. Season with generous amounts of Salt and Pepper. Squeeze on all the lemon juice.
Leave for an hour or more if possible to let the flavours penetrate the meat. (To help it stay in a good flat shape place a plate on top with somthing heavy on top – a few tins will do the trick)
Place the Spatchcock Chicken into a large roasting tin Pour over any remaining oil and herbs, place the lemon skins in the tin for extra flavour. The cooking time will be 30-40 minutes- Check after 20 minutes to see if the skin is burning – if so cover the top with foil. To confirm it is cooked look for clear running juices when you pierce the skin under the thigh.
Serve the Spatchcock Chicken with some crusty bread or some saute potatoes and a green salad. Delicious.