- Spatchcock Chicken With Herb Sauce.jpg (59.71 KiB) Viewed 220 times
Takes: 50 - 60 minutes
Serves: 4
No nutritional information available.
Ingredients
- 1.1kg ready prepared and seasoned spatchcook chicken
- 3 lemons, halved
- 100ml extra virgin olive oil, plus extra for brushing
- 25g fresh flat-leaf parsley, leaves picked, plus extra to garnish
- 30g fresh coriander, leaves picked
- 50g baby spinach leaves
- 2 tbsp tahini
- Salt and freshly ground black pepper
- Fresh oregano leaves, to garnish (optional)
Method
1. Preheat a barbecue with a a lid to a medium - high heat (or place a chargrill pan over a medium - high heat and preheat oven to 220°C/Fan 200°C Fan/Gas Mark 7).
2. Brush the chicken and lemons with a little olive oil. Place the chicken skin-side down on the barbecue grill (or chargrilll pan), for 2 minutes, then add the lemons, cut-side down, and cook for 2 - 3 minutes until the chicken is golden and slightly charred.
3. Reduce the barbecue heat to a medium - low. Turn the chicken and lemons. Close the lid and cook for 35 - 40 minutes until the juices run clear when the thickest part of the thigh is pierced (or transfer the chicken and lemons to a roasting pot and roast for 35 - 40 minutes until cooked through).
4. Meanwhile, for the tahini sauce, bring a large saucepan of water to the boil. Add the herbs and spinach. Simmer for 20 seconds or until tender. Drain in a colander, then refresh under cold water, and squeeze to remove as much liquid as possible.
5. Place in a small food processor or blender with the tahini, the olive oil and 2 tbsp water. Season with salt and pepper and blitz to combine. Serve alongside the chicken and lemon halves. Garnish with the extra parsley, and the oregano, if using.
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