Quick roast chicken for a midweek dinner
Spatchcock the chicken for a shorter cooking time.
Ingredients
- 1.5 kg spatchcock chicken at room temperature, see Note
- 1 tablespoon olive oil
- 1 lemon
- Salt and pepper
Equipment
Instructions
Preparation:
- Set the oven to 200°C fan, gas mark 7
- Line the baking tray with a double layer of foil, or use one layer of extra-thick foil
- Quarter the lemon
For the roast chicken:
- Lay the chicken breast side up on the baking tray. Rearrange the legs if necessary so that they aren't tucked under the chicken1.5 kg spatchcock chicken at room temperature,
- Drip the olive oil over the chicken and rub it in with your hands - messy but effective. Season well with salt and pepper1 tablespoon olive oil, Salt and pepper
- Squeeze the juice from the lemon quarters over the chicken and add more seasoning if necessary. Tuck the lemon quarters under the chicken1 lemon
- Cook for 45 minutes or until the chicken is done
Check that the chicken is ready:
- Insert a meat thermometer into the fleshy part of the leg and check that the temperature is at least 80°C OR
- Insert a skewer into the fleshy part of the leg and check that the juices run clear
- When the chicken is done, take out of the oven and leave to rest for 10-15 minutes before carving and serving
Notes
- If the chicken is not at room temperature, add 10-15 minutes to the cooking time
- This chicken is excellent for a summer weekend lunch cooked to be ready an hour before you want to eat it, served with salad and lots of mayonnaise