Garlic Butter Spatchcock Chicken
Directions
- 1Spatchcock the chicken.
- 2Get rid of the nasties, clean it, wash it and break the backbone.
- 3Separate the thigh from the skin with a spoon.
- 4In a bowl, add the rosemary, parsley, garlic, basil, white pepper, curry powder, paprika, salt, stock cube and butter.
- 5Chop up some onions, rosemary and thyme.
- 6Pop that in the bowl as well.
- 7Push the mixture under the skin of the chicken.
- 8Place the chicken on top of the rosemary, thyme, garlic, onion and carrots.
- 9Pour in some water.
- 10Cover that with foil.
- 11Bake for 30 minutes with the foil and 30 minutes without.
- 12Make sure the temperature of the chicken is correct.
- 13Pop on some more fresh thyme and drizzle on top.
- 14Cut the chicken up.
Ingredients
- dried rosemary
- parsley
- garlic
- basil
- white pepper
- curry powder
- paprika
- stock cube
- 1 teaspoon salt
- butter
- onions
- thyme
- carrots
- 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.
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