Spatchcock-chicken-recipe-web

Spatchcock chicken with Caesar salad

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

By , 12 July 2016

(80 votes)

Spatchcock chicken with Caesar salad
  • 1 Hour 10 Mins

  • Serves: 4

Nutritional Info
Each 330g serving contains
  • Energy

    2594KJ

    620KCAL

    31%
  • Fat

    36.3g

    high

    52%
  • Saturates

    7.3g

    high

    37%
  • Sugars

    6.6g

    low

    7%
  • Salt

    1.30g

    med

    22%
of your reference intake.
Typical energy values per 100g: 786kJ/188kcal.
Ingredients
  • 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
Method
  • 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.