Spatchcock Chicken with Grilled Vegetables
By OcadoLife
Published on 26 April 2022
Barbequed chicken never fails to please and this can easily be prepared in advance and stored in the fridge until ready to cook.Time and servings
1 hr 10 minsTotal time
4Servings
20 minsPrep time
50 minsCooking time
Ingredients
- 1 aubergine, sliced lengthways
- 3 red peppers, deseeded and cut into quarters
- 1.5 tablespoons of fresh thyme, chopped
- 1 clove of garlic, crushed
- 1 lemon, zest only
- 2 tablespoons of olive oil
- 2 skewers
- 3 courgettes, sliced lengthways
- 1 tbsp of paprika
- 1.6 kg of whole chicken
Method
Step 1
In a bowl mix together the thyme, paprika, garlic, lemon zest and olive oil. Set to one side.Step 2
Place the chicken breast side down on a chopping board with the tail bone facing you. Using a sharp pair of kitchen scissors cut each side of the back bone, remove and discard.Step 3
Turn the chicken over and press firmly to flatten. Now push your fingers between the skin and the flesh and rub some of the oil mixture over the flesh to flavour it.Step 4
Push the skewers diagonally through the chicken - this makes it easier to turn when cooking.Step 5
Place the chicken on the grill or barbeque skin side down and cook for about 50 minutes, turning frequently to cook evenly. (You may need to move the chicken to a cooler part of the grill if you find it is cooking too quickly.)Step 6
Brush the prepared vegetables with the remaining oil mixture and cook on the grill for about 10 minutes until tender, turning halfway through.Step 7
When the chicken is cooked (test by piercing the meat at its thickest point and if the juices run clear it is cooked) remove from the heat and allow to rest for 10 minutes before carving.Step 8
Serve with the grilled vegetables and crusty bread.