Spatchcock chicken

Serves 4

You will need:

1½ tablespoons olive oil Zest and juice of 1½ lemons 3 garlic cloves, peeled and crushed 1 tablespoon rosemary leaves, chopped Salt and freshly ground black pepper 1 chicken, approximately 1½kg, spatchcocked 1.2kg potatoes, washed and thinly sliced 1 onion, peeled and thinly sliced 2 tablespoons butter, melted 200ml stock or water Herby dressing, to serve (see introduction, optional)

Spatchcock the chicken by following the instructions described in the introduction. Prepare the marinade by mixing together one tablespoon of the olive oil, the lemon zest and the lemon juice, the crushed garlic, half a teaspoon of the chopped fresh rosemary and some freshly ground black pepper. Place the spatchcocked chicken in a large dish and brush it over with all the marinade. Leave it to marinate it in the fridge, overnight if possible.

When you’re ready to cook the chicken, preheat the oven to 180°C, 350°F, Gas 4.

Put the thinly sliced potatoes, the thinly sliced onion, the remaining chopped fresh rosemary, the melted butter, some salt and freshly ground black pepper in a large bowl, mix well, then spread the mixture over the base of a large roasting tin. Pour over the stock or water, whichever you’re using. Place the marinated spatchcocked chicken on top, skin-side up. Season with some salt. Drizzle the remaining half-tablespoon of olive oil over the chicken.

Roast the chicken in the preheated oven, uncovered, for one hour, or until the juices run clear. Remove it from the oven, cover it with foil and allow it to rest for 10 minutes before serving it with the potatoes and, if you’re using it, the herby dressing.