ADVERTISEMENT
EquipmentLarge Cast Iron Skillet (12″+) or Large Baking Tray & Small Pot (for roasting chicken/gravy)Heavy Duty Scissors/Kitchen Shears (for spatchcocking chicken)Sharp Knife & Chopping Board (for dicing garlic/thyme)Small Pot (for making butter)Zester/Fine Cheese Grater (for zesting lemon)Paper Towels (to pat chicken dry)Wooden Spoon (for gravy)Tongs (for gravy)Jug (for stock)IngredientsRoast Chicken1x 3.3lb/1.5kg Whole Chicken, take out fridge 30mins before needed2 tbsp Unsalted Butter, close to room temp2 cloves of Garlic, very finely diced or finely grated (plus 1 bulb extra sliced in half to place underneath chicken)1 tsp finely diced Fresh Thyme, plus a handful more sprigs to place underneath chicken3 small Onions, quartered (to place underneath chicken)1 small Lemon, zested then slice two thin rounds (place two rounds underneath chicken)1/2 tsp Salt, plus more as needed1/4 tsp Black Pepper, plus more as neededOlive Oil, as neededGravy2 cups / 500ml Chicken Stock3 tbsp Floursqueeze of Honey (optional)squeeze of Lemon (optional)Salt & Black Pepper, to tasteSandwich10-12 small but thick slices of Tiger Bread, or other soft white breadButter, as neededInstructionsOven: Preheat the oven to 220C/425F.Butter: In a small pot combine butter, garlic, thyme, lemon zest, salt and pepper. Place to one side.Prep Chicken: Place chicken on a large chopping board breast side up. Pat dry with paper towels, then flip so it is breast side down with the back bone facing you. Pat dry.Remove Back Bone: Using a pair of kitchen shears, cut through the ribs directly on either side of the backbone. Start at the butt or the neck, just try and go as close to the backbone as you can, just so you don’t remove too much of the chicken.
ADVERTISEMENT
