- 4 garlic cloves
- 1 lemon
- 1 tsp dried oregano
- A pinch of cayenne pepper
- A handful of thyme
- 1.7kg spatchcock chicken
- Sea salt + black pepper
- 2 tbsp olive oil
- 1.
Peel and grate or crush 4 garlic cloves. Scoop them into a bowl. Finely grate in the zest from the lemon and squeeze in the juice. Add the dried oregano and a pinch of cayenne (it's spicy, so use as much or as little as you prefer). Set aside 1-2 thyme sprigs. Pick the leaves and add them to the bowl. Season with a pinch of salt and pepper. Add 2 tbsp olive oil and whisk together to make a marinade.
- 2.
Unpack the chicken and place in a dish. Pour over the marinade and rub it into the chicken. Set aside to marinate for 30 mins at room temperature or overnight in the fridge.
- 3.
Preheat your oven to 180°C/Fan 160°C/Gas 4. If your chicken is in the fridge, take it out 30 mins before cooking to let it to come to room temperature.
- 4.
Place the chicken in a roasting tin. Loosely cover it with foil. Roast for 45 mins. Take the chicken out of the oven and remove the foil. Baste it with the marinade from the tin. Turn the oven up to 190°C/Fan 170°C/Gas 5.
- 5.
Return the chicken to the oven and roast for 20 mins, till well browned and the skin is crisp. To check if the chicken is cooked through, insert a skewer into the thickest part of the thigh. The juices should run clear. If it needs a little longer, return the chicken to the oven for 5-10 mins before checking again.
- 6.
When cooked, lift the chicken out onto a plate or board, loosely cover with foil and rest for 30 mins. Carve and serve, garnished with the remaining fresh thyme leaves.
- Tip
Crispy skin
To help the skin crisp up, pat the chicken dry with paper towels before rubbing in the marinade. - Tip
Love your leftovers
The roast chicken will keep for up to 3 days in the fridge. The best way to store it is to strip all the chicken off the bones and transfer it to tub. Seal and store it in the fridge, The bones can be used to make stock.
