Name: Chilli and Lemon Crusted Butterflied Chicken recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
Ingredients: 1.6kg whole free-range chicken; 2 cloves garlic, crushed; Zest of 2 lemon; Juice of 2 lemons; 1-2 tsp chilli flakes; 62.50 ml olive oil; 1 tsp salt; Freshly cracked pepper

by Greer Worsley Last updated on 07/28/2022

Butterflying your chicken shortens the cooking time and ensures a delicious crispy all-over finish. Add some punchy flavours with the garlic, chilli and lemon and you’ve got yourself a new favourite roast chook. - Greer Worsley

Ingredients

1.6kg whole free-range chicken
2 cloves garlic, crushed
Zest of 2 lemon
Juice of 2 lemons
1-2 tsp chilli flakes
1/4 cup olive oil
1 tsp salt
Freshly cracked pepper

Method

Step 1

Preheat oven to 180C fan-forced. Rinse chicken and pat dry with paper towels, then place breast side down on a chopping board. Starting at the neck end, cut the length of the chicken along one side of the backbone, then cut along the other side of the backbone. ONce the backbone is removed, turn the chicken over and press against the breast bone to flatten it. Place flattened chicken in a baking dish or on a high-sided oven tray lined with baking paper.
Step 2

Combine garlic, lemon zest and juice, chilli and olive oil in a small bowl. Brush mixture liberally over the skin of the chicken. Sprinkle over salt and pepper. Bake for 35-45 minutes, brushing extra marinade over the chook at the 15 and 30 minute mark. Insert the tip of a sharp knife into the thigh meat to check that the juices run clear, then rest the chicken for 10 minutes before serving.
Step 3

Serve hot or at room temperature with salad and potatoes or fresh flat bread.