Poultry

Spatchcock Chicken with Toum & Charred Lemon

Prep 15 min Cook 45 min Serves 4 Level Easy

Spatchcocking (removing the backbone and flattening) is the single best upgrade to a roast chicken: even cooking, twice the crisp skin, 45 minutes flat.

Ingredients

1 Grillsons Spring Chicken (~1.2kg, whole)
2 tbsp olive oil
1 tbsp 7-spice
Salt
2 lemons, halved
Toum (garlic sauce), to serve

Method

Ask us to spatchcock the bird — or cut along both sides of the backbone and press flat.
Rub with oil, salt and 7-spice. Rest at room temperature for 20 minutes.
Roast at 220°C, skin up, 40–45 minutes to an internal 74°C. Add lemon halves cut-side down for the last 15.
Rest 10 minutes. Serve with the jammy charred lemon and a bowl of toum.