Lemon, garlic and thyme roast spatchcock chicken
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The chicken is cooked on a bed of sliced potatoes, which cook in the same amount of time as the chicken, soaking up all the delicious flavours
- 1.35kg British whole chicken by Sainsbury’s
- 2 cloves garlic, peeled
- Grated zest of 2 lemons
- Leaves from 4 sprigs of fresh thyme
- 1 tbsp olive oil
- 900g Desiree potatoes, thickly sliced
- 300ml Sainsbury’s Signature chicken stock (with no added salt)
TipFor baby, place some of the chicken (without the skin) in a blender with some of the pan juices and blitz until a loose coarse purée. Add a little potato and some mashed veg such as carrot or butternut squash to serve.
Preheat the oven to 200°C, fan 180°C, gas 6. Put the chicken breast-side down on a large chopping board. Using a large, heavy knife or sturdy kitchen scissors, cut down either side of the backbone of the chicken. Remove the bone and open out the chicken and press to flatten with the heel of your hand.
Place the garlic, lemon zest and thyme leaves in a pestle and mortar or the small bowl of a mini food processor and mash or blitz until you have a coarse paste, stirring in the olive oil to loosen.
With a sharp knife make slashes over the flesh of the chicken and rub the mixture in with your hands pushing into the slashes all over the chicken.
Spread the potato slices over the bottom of a large roasting tin or shallow baking tray and rest the chicken on top. Pour the chicken stock into the bottom of the tin and place in the oven to roast for 45 mins until golden and the juices run clear from the chicken when pierced with a knife.
For adults: carve the chicken into pieces and serve with the potatoes with a good grinding of black pepper and the pan juices ladled over. For toddlers: chop the chicken (without the skin) into pieces and serve with the potatoes and a little of the pan juices ladled over the top.