Spatchcock Chicken With Lemon and Thyme


  • 1 large spatchcock chicken (you can ask your butcher to do this or by online at Pipers Farm)

  • 1 lemon, zest only

  • 3 garlic cloves

  • 6 sprigs of thyme

  • Pinch salt

  • 1 tablespoon olive oil


1. In a pestle and mortar grind the lemon zest, garlic, thyme and salt into a paste then add the olive oil.

2. Cut slashes into the chicken skin. Rub in the marinade. Leave for 1 hour.

3. Heat the oven to 220C.

4. Place the chicken on a large oven tray and cook for about 40 minutes until juices run clear.

5. Rest for 5 minutes before serving.