Name: Spatchcock chicken
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4
Ingredients: 1½ kg whole chicken; 2 tbsp olive oil; 1 tbsp lemon juice; 1 tsp dried oregano; 1 tsp sea salt

1½ kg whole chicken
2 tbsp olive oil
1 tbsp lemon juice
1 tsp dried oregano
1 tsp sea salt

Method

step 1
Heat the oven to 200C/180C fan/gas 6. Get a pair of strong kitchen scissors or shears and a heavy chopping board. Flip the chicken so it’s breast-side down on the board then use the scissors to cut down either side of the backbone and remove it (you can freeze and keep for stock, if you like). Turn the chicken breast-side up and push firmly down to flatten the whole bird.
step 2
Mix the olive oil, lemon juice, oregano and sea salt with a good grinding of black pepper, then rub all over the chicken.
step 3
Put in a roasting tin and cook for 50 mins until deep golden and cooked through. Rest for 20 mins before carving.