June 15, 2014 by dgarnett2013
Flattened Spicy Lemon Chicken: Beaneaters & Bread Soup by Lori de Mori and Jason Lowe
- 1 roasting chicken, butterflied (ask the butcher to do this or see below)
- 250 ml olive oil
- Juice of 1 lemon
- 4 fresh chillies, chopped with their seeds
- sea salt
To flatten the chicken:
Lay it on its back and cut down the centre of the breastbone. Turn it over and flatten, breaking the backbone and loosening the joints with the heel of your hand.
Whisk together the olive oil, lemon juice and chillies in a small bowl and season with salt.
Lay the chicken flat in a shallow roasting pan and brush all over with the marinade. Pour any remaining marinade over the top and refrigerate for 2 hours.
Preheat the oven to 200℃. Roast the chicken, skin side up, for 50 mins, basting regularly with the pan juices.
Turn the oven down to 180℃ and continue roasting, basting more often, for a further 20 mins, or until the chicken is cooked.
To test, insert a skewer into the thickest part of the thigh – the juices should run clear, not pink.
Rest for 10 mins before carving or cutting into serving pieces.
Eaten on Father’s Day.