Crispy Spatchcock Chicken
Servings: 4
Ingredients
- 1 Spatchcock or Butterflied Chicken
- 6 cloves garlic 2 - bashed, 4 - finely chopped
- olive oil
- Salt and Pepper
- 1 handful chopped parsley
- 1 lemon
- 1 tsp your favourite spice I add chili flakes for some heat - make it yours!
- 3 tsp butter
- 180 ml Chicken Broth Use Farmer Angus Chicken Broth
Instructions
- Make sure the chicken is at room tempreture
- You need a big enough pan or skillet that is oven proof, place it in yoru oven and pre heat to 220°C. I suggest a cast iron skillet for optimal results
- Now place your hot skillet on the hob set to high heat
- Working quickly, season the chicken generously with salt and pepper - and pat it into the chicken making sure it reaches everywhere
- Now put about 4tbsp of olice oil and 2 bashed garlic cloves in the skillet, maybe less oil depending on the size of the skillet - but it is a generous portion and make sure the entire pan is coated. Swirl your pan around to spread the olive oil and infuse with the garlic.
- Place the chicken skin side down in the pan and leave for 3 minutes
- Now place the pan in the oven for 30 minutes.
- Check if done, poke the though area and if the juices run clear then it is done. If not done, maybe give it another 5 minutes. Also, if it seems the skin is not as scrisp as you like, give it another minute or two on the hob.
- Remove from the pan to rest. Now we make the gravy, my favourite part
- With the pan still on the hob, still high heat, add the sliced garlic, your spice of choice, juice of 1 lemon and the broth. Please use Farmer Angus chicken broth as it adds its own flavour. Deglaze the pan, scraping up all the bits from the chicken. Reduce until you happy with the consistency.
- The last step is to add the butter and parsely, remove from the heat. Give it a mix so the butter melts and adds a nice shine. Season to taste and pour over the chicken.