Apologies for my tardiness recently. Since my holiday I have come back to real life with a bump and I’m finding it hard getting back into the groove of things. I seem to be having a crisis of confidence in blogland, my brain doesn’t seem to be able to think ahead or think creatively at the moment. Though I should feel refreshed and renewed after my first holiday in 3 years, I seem to have left my mojo in Cyprus. I have been preparing posts for blogging but not been happy with the end results so they never made it past draft.
This isn’t much of a recipe if I’m honest but I am loving spatchcocking chickens as it’s so easy and reduces the cooking time. Roast chicken is now on the weekday menu! I found a great video on how to prepare the chicken here
I served this herby chicken with roasted peppers, aubergine, tomato, mushroom and courgette tossed in lemony quinoa which I failed to photograph….. maybe that will become a blog post of its own soon.
Rosemary Spatchcock Chicken
1.5kg free range chicken
3 sprigs of rosemary, one finely chopped
1 garlic clove, crushed
freshly ground black pepper
Preheat the oven to 200c or gas mark 6.
Prepare the chicken by cutting down either side of the back bone then turn over and with the heel of your hand press down firmly on the breast bone until you hear it break. Skewer diagonally through each breast and opposite leg.
Slash into the skin with a sharp knife and drizzle over some olive oil. Rub in the garlic paste, season with salt and pepper and sprinkle over the chopped rosemary. Lay one rosemary sprig on each breast.
Roast for approximately 50 minutes or until the juices run clear.