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
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.