Slow Roasted Spatchcocked Chicken with Lemon & Thyme

If you're looking for a show-stopping meal that's sure to impress family and friends, look no further than this recipe. The key to its succulent tenderness lies in the art of spatchcocking, a technique that involves removing the backbone of the chicken, allowing it to lay flat for even cooking. Pair this with the subtle zing of fresh lemon and the aromatic embrace of thyme, and you've got a culinary experience that's nothing short of extraordinary.

From the initial preparation to the final savoury bite, we'll guide you on a gastronomic adventure that'll leave you yearning for more. So, tie up your apron, sharpen those knives, and let's get ready to roast up a storm with our Slow Roasted Spatchcocked Chicken with Lemon and Thyme!

Ingredients

• A small chicken (around 1.35kg)
• A lemon
• 2 cloves of garlic, peeled and crushed
• 2 tbsp fresh thyme leaves, chopped
• 2 tbsp fresh parsley, chopped
• 1 tsp olive oil
• 1/2 tsp salt
• Freshly ground pepper

Serves 4-6 people

Method

1. First prepare the chicken by placing it breast-side down on a chopping board. Using a sharp pair of scissors cut all the way along one side of the back bone. Then fold the chicken out flat and press down.
2. Next prepare the seasoning by grating the zest of lemon into a small bowl. Cut the zested lemon in half and squeeze the juice of one half into the zest and set the other half aside.
3. Add the garlic, thyme, parsley, olive oil and salt to the lemon zest and juice and stir to combine.
4. Take a roasting dish and put the chicken in, skin side upwards. Smear the mixture over the chicken skin and put the remaining lemon half into the roasting dish next to the chicken.
5. Cook in the AGA roasting oven for 15-30 mins until nicely browned.
6. Transfer to the AGA simmering oven for an hour (or longer if you like!). Once cooked, cool a little then squeeze the lemon over the cooked chicken.
7. The cooked chicken can be rested in the warming oven for an hour or so until ready to eat. Alternatively, cool and serve at room temperature or cold.
8. To serve, slice the breast meat with a sharp knife then use a fork to shred the wing, thigh and leg meat.
9. Toss together with the roasting juices, lemon juice and herbs. Serve over a creamy risotto or alongside some fluffy roast potatoes. Also delicious served cold, dressed with a little mayonnaise for a tasty sandwich or jacket potato filling.

AGA Demonstrations

This recipe was produced by the brilliant Naomi Hansell (@nahansell_inspiringcooking) as part of our online AGA cookery demonstration for 2023. Our next live online AGA demonstration with Naomi Hansell will be held on Thursday 12th October 2023 10am via Zoom. Please contact us here to book your place in advance.