Lemon & Herb Spatchcock Chicken with Root Vegetables

Ingredients

• 1 whole chicken, spatchcocked
• 3 carrots
• 2 parsnips
• 2 red onions
• 2 lemon
• 6 fresh thyme
• 3 tbsp olive oil
• 4 clove garlic cloves

Method

1. 1

   Preheat oven to 210°C/190°C fan. Peel and chop the carrots, parsnips, and red onions into chunky wedges and spread across a large roasting tin.

2. 2

   Crush the garlic and mix with olive oil, thyme leaves, zest and juice of one lemon, salt, and pepper to make a herb oil.

3. 3

   Rub the herb oil all over the spatchcocked chicken, including under the skin where possible.

4. 4

   Lay the chicken flat on top of the vegetables, skin-side up. Slice the second lemon and tuck around the tin.

5. 5

   Roast for 50–55 minutes until the juices run clear when the thigh is pierced. Rest for 10 minutes before carving and serving with the roasted vegetables.