Preparation: 1 hour
1 whole free range chicken
3 tbsp olive oil
2 lemons – zest and juice
2 garlic cloves, crushed
2 tbsp fresh rosemary, finely chopped
2 tbsp fresh oregano, finely chopped
1 tbsp cracked black pepper
1 tbsp course sea sal
1 tbsp smoked paprika
½ cup white wine
- Preheat oven to 220C.
- Place your whole chicken on a cutting board, breast side down. Starting at thigh end, cut along one side of backbone with kitchen shears, all the way to the neck. Turn chicken around and cut along other side, to remove the backbone completely. Turn the chicken over and open it out, pressing firmly on breastbone with the heal of your hand to flatten. Place chicken in an oven proof dish.
- Combine olive oil, lemon zest, crushed garlic, chopped herbs, pepper, salt and paprika. Rub all over the chicken then drizzle the lemon juice over the top.
- Place the chicken on the upper rack of the oven for 20 minutes, then pour wine over and cook for another 30-35 minutes, basting with the juices every 10 minutes. The spatchcock should be golden brown and cooked through (check that the juices run clear).
Cut into quarters or smaller pieces. Serve with a fresh garden salad and crusty baguette to mop up the juices.