Garlic Butter Spatchcock Chicken

60 mins
Serves 1
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Directions

  1. 1Spatchcock the chicken.
  2. 2Spatchcock the chicken.
  3. 3Spatchcock the chicken.
  4. 4Get rid of the nasties, clean it, wash it and break the backbone.
  5. 5Get rid of the nasties, clean it, wash it and break the backbone.
  6. 6Get rid of the nasties, clean it, wash it and break the backbone.
  7. 7Separate the thigh from the skin with a spoon.
  8. 8Separate the thigh from the skin with a spoon.
  9. 9Separate the thigh from the skin with a spoon.
  10. 10In a bowl, add the rosemary, parsley, garlic, basil, white pepper, curry powder, paprika, salt, stock cube and butter.
  11. 11In a bowl, add the rosemary, parsley, garlic, basil, white pepper, curry powder, paprika, salt, stock cube and butter.
  12. 12In a bowl, add the rosemary, parsley, garlic, basil, white pepper, curry powder, paprika, salt, stock cube and butter.
  13. 13Chop up some onions, rosemary and thyme.
  14. 14Chop up some onions, rosemary and thyme.
  15. 15Chop up some onions, rosemary and thyme.
  16. 16Pop that in the bowl as well.
  17. 17Pop that in the bowl as well.
  18. 18Pop that in the bowl as well.
  19. 19Push the mixture under the skin of the chicken.
  20. 20Push the mixture under the skin of the chicken.
  21. 21Push the mixture under the skin of the chicken.
  22. 22Place the chicken on top of the rosemary, thyme, garlic, onion and carrots.
  23. 23Place the chicken on top of the rosemary, thyme, garlic, onion and carrots.
  24. 24Place the chicken on top of the rosemary, thyme, garlic, onion and carrots.
  25. 25Pour in some water.
  26. 26Pour in some water.
  27. 27Pour in some water.
  28. 28Cover that with foil.
  29. 29Cover that with foil.
  30. 30Cover that with foil.
  31. 31Bake for 30 minutes with the foil and 30 minutes without.
  32. 32Bake for 30 minutes with the foil and 30 minutes without.
  33. 33Bake for 30 minutes with the foil and 30 minutes without.
  34. 34Make sure the temperature of the chicken is correct.
  35. 35Make sure the temperature of the chicken is correct.
  36. 36Make sure the temperature of the chicken is correct.
  37. 37Pop on some more fresh thyme and drizzle on top.
  38. 38Pop on some more fresh thyme and drizzle on top.
  39. 39Pop on some more fresh thyme and drizzle on top.
  40. 40Cut the chicken up.
  41. 41Cut the chicken up.
  42. 42Cut the chicken up.

Ingredients

  • dried rosemary
  • dried rosemary
  • dried rosemary
  • parsley
  • parsley
  • parsley
  • garlic
  • garlic
  • garlic
  • basil
  • basil
  • basil
  • white pepper
  • white pepper
  • white pepper
  • curry powder
  • curry powder
  • curry powder
  • paprika
  • paprika
  • paprika
  • stock cube
  • stock cube
  • stock cube
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • butter
  • butter
  • butter
  • onions
  • onions
  • onions
  • thyme
  • thyme
  • thyme
  • carrots
  • carrots
  • carrots
  • water
  • water
  • water

Equipment

kitchen scissorsknifespoonbowlfoilthermometer

Tips

  • Season with some extra salt on top, cover with foil and bake for 30 minutes 200°C / 392°F, after this remove the foil, baste the chicken and bake for a further 30 minutes.
  • The internal temperature for the chicken should be 75°C / 180°F minimum.