James Martin spatchcock chicken recipe

James Martin’s spatchcock chicken with Caesar salad

Talk about an impressive summer roast! And it's easier to create than you might think

By , 11 July 2016
James Martin’s spatchcock chicken with Caesar salad
  • Ready in: 70 mins
  • Serves: 4-6
  • Price: £1.66 for 6 and £2.50 for 4 per serving

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Nutritional Info
Each 330g serving contains
  • Energy 787KJ 620KCAL
  • Fat high
  • Saturates high
  • Sugars low
  • Salt med
of your reference intake.
Typical energy values per 100g: 787kJ/188kcal.
  • 1 x 2kg chicken Extra special corn fed chicken OR Butchers Selection Medium Chicken
  • 3 tbsp maple syrup
  • 1 lemon, juiced
  • 2 tbsp coarse grain French mustard
  • 4 sprigs thyme finely chopped
  • 75ml white wine
  • 2 cloves of garlic
  • 2 thick slices country bread, cut into 2cm cubes
  • 120ml rapeseed oil
  • 2 sprigs rosemary, leaves picked and finely chopped
  • 2 tbsp white wine vinegar
  • 2 tsp Dijon mustard
  • 2 egg yolks
  • ½ tsp Worcester sauce
  • 100g parmesan cheese, grated
  • 1 head romaine lettuce, roughly chopped
  • Preheat the oven to 200C/400F/Gas 6. Place the chicken, breast side down, on a chopping board. Using good scissors, cut through the flesh and bone along both sides of the backbone about 5cm/2 " wide. Cut from the tail end to the head end and completely remove the backbone.

  • Place the chicken flesh side up onto a roasting tray and press as flat as possible. Use a sharp knife to score the skin and flesh. Place the maple syrup, lemon juice, mustard and thyme leaves into a bowl and mix together. Season the chicken with salt and black pepper then slather the mixture over the skin of the chicken, rubbing in well.

  • Place in the oven and roast for 45 minutes until crispy and golden and cooked through. Remove from the oven and rest for 5-10 minutes before serving.

  • For the Caesar salad: Add the wine and garlic to a small pan and cook until the wine has reduced fully and garlic softened

  • Toss the bread in 2tbsp oil and rosemary and cook in a pan until golden and crispy.

  • Blend the garlic with the white wine vinegar, mustard, egg yolks, Worchester sauce in a food processor until smooth. Then add the remaining oil to make the dressing.

  • Wash and slice the lettuce, add into a serving bowl, top with the croutons and parmesan and drizzle over the dressing. Serve with the chicken.