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Main course · French

Poulet Rôti au Citron (Spatchcock Lemon and Garlic Roast Chicken)

45 min Serves 4 ~731 kcal/serving ~£7.90 (£1.98/serving) Dairy-freeGluten-freeKid-friendly

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Ingredients

  • 1 whole chicken, spatchcocked
  • 2 lemon
  • 4 garlic cloves
  • 4 fresh thyme sprigs
  • 3 tbsp olive oil

Nutrition (per serving)

Calories
731 kcal
Protein
66.5 g
Carbohydrate
2.8 g
of which sugars
1.3 g
Fat
49.7 g
of which saturates
12.7 g
Fibre
2.7 g
Salt
0.71 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Heat the oven to 200C (180C fan, gas 6).

  2. 2

    Mix the olive oil, crushed garlic, the zest and juice of 1 lemon and the thyme leaves, and rub all over the spatchcocked chicken.

  3. 3

    Place the chicken skin-side up in a large roasting tin and tuck the remaining lemon, halved, underneath.

  4. 4

    Roast for 35-40 minutes until the chicken is cooked through with no pink remaining and the juices run clear.

  5. 5

    Rest for 5-10 minutes before carving.

  6. 6

    Squeeze the roasted lemon halves over the chicken to serve.

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