Lemon and Herb Spatchcock Chicken Recipe

If you love roast chicken but are short on time try this spatchcock chicken recipe.

Ingredients:

1 Springfield Organics Spatchcock Chicken

40g Lightly Salted Butter

1 Tbsp Paprika

Zest and Juice of a lemon

1 Lemon Quartered

1 Sprig Fresh Thyme

1 Crushed Clove of Garlic 

1 Tsp Dried Sage

Salt and Pepper.

Method:

Preheat the oven (or you can bbq) to 180 Fan or Gas Mark 6

Lightly grease a roasting tray and mix the ingredients except the quartered lemon in a mixing bowl. Lay the chicken skin side up in the tray and cover withe the mix of butter garlic and herbs, scatter the quartered lemon around the outside of the chicken.

If you have a meat thermometer it should be between 72 and 75 degrees when cooked, or stab the thighs and make sure the juices run clear. Serve with your favourite potatoes and fresh spring greens or a salad.