Spatch­cock Chicken

Look (UK) - - HOMES -

●1 spatch­cock chicken ●4-5tbsp BBQ sauce or glaze (we used Jack Daniel’s® Ten­nessee Honey™ Bar­be­cue Glaze) ●1 lemon, zested then squeezed ●1 clove gar­lic, sliced

Few sprigs fresh rosemary leaves, roughly chopped

1Placethechick­en­ina

roast­ingti­nand­pour over­thele­mon­juice. Scat­terover­mostofthe rose­maryleavesand mostofthele­monzest, re­servin­galit­tle­ofeach for­gar­nishin­gattheend. Rubthemix­ture­allover thechick­en­skin. 2 Ad­dthes­lice­sof­gar­lic then­spoonover­the Bar­be­cueglaze,making surethechick­eni­sev­enly coate­dinthe­mari­nade. Coveran­dreturn­tothe fridgetomar­i­nate­fo­rat least­hal­fan­hour. 3 Pre­heattheovento 180°C/160°cfan/

Gas4an­droast­thechicken forone­hour,bast­ing­with theglazeoc­ca­sion­ally. 4 Tur­nuptheovento 200°C/180°cfan/ Gas6and­cook­fora­fur­ther 15-20min­ute­sun­tilthe skinis­crispyand­brown. Check­thatthe­meatis com­plete­ly­cooked through,re­turnin­git totheoven­for­more roastingifnec­es­sary. 5 Trans­fer­toaboard and­scat­terover­the re­main­ingrose­mary leavesan­dle­monzest. Cutin­to­piece­sand­serve with­dice­droast­pota­toes an­droast­ed­pep­pers.

Pick up Jack Danielõs Bar­be­cue Sauces at jack­daniels­b­bqsauces.com

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