Spatchcock Chicken with Rosemary and Garlic

  • QUICK FACTS
  • Preparation Time:
    30 mins
  • Cook Time:
    30-60 mins
  • Serves:
    5
  • INGREDIENTS
  • 1 chicken
  • 1 packet ROYCO® Chicken dry marinade
  • 2 cloves garlic, crushed
  • 30ml rosemary, chopped
    • METHOD
    • To spatchcock the chicken: Remove the backbone with a sharp pair of scissors, by cutting down from each side of the popes nose. Turn the bird over and squash it flat, breaking the breast bone in the process.
    • Prepare ROYCO® Chicken Marinade according to packet instructions. Add the garlic and rosemary.
    • Marinade the spatchcock chicken for 20 minutes, turning frequently.
    • To Cook:
    • BRAAI: Heat the braai coals to a medium heat. Place the chicken, skin side down on the braai grid, weight down with a heavy pan or a foil covered brick. Braai for 10-15 minutes until skin is crisp. Turn chicken and braai the other side for another 10-15 minutes.
    • OVEN: Place chicken in a roasting tin, skin side down, with the marinade. Roast at 180°C for 30 minutes, turn and roast for another 30 minutes until skin is brown and crisp.
    • Serve garnished with rosemary sprigs

Most supermarket butchers will be happy to spatchcock the bird for you.

OTHER PRODUCTS

2 in 1 Stew Mix

View range

Bakes & Wedges

View range

Bulk Soup

View range

MORE DELICIOUS RECIPES

Sweet and Sour Ostrich with Spaghetti and Cashew Nuts

View recipe

Cape Malay Beef and Cashew Nut Stir-Fry

View recipe

Breyani

View recipe
 

Want all the latest news, recipes and more?

Join our community