RECIPE: Oven roasted spatchcock chicken

The perfect Sunday lunch meal

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By Ntwenhle Gcabashe

Photography by Dylan Swart

Prep time: 10 minutes

Cooking time: 60 minutes

Serves: 4–5

  • 1 whole chicken, split open
  • 2 cups (500ml) lager
  • 2 lemons, halved
  • 1 onion, roughly chopped
  • 2 carrots, roughly chopped
  • 3 bay leaves
  • ½ cup honey
  • 2 garlic cloves
  • 2 tablespoons dried oregano
  • Roast vegetables, for serving
  • Fresh coriander, for serving
  1. Preheat oven to 170˚C.
  2. Place chicken and the rest of the ingredients into an oven dish.
  3. Roast for 50–60 minutes or until cooked through and golden.
  4. Served with roast vegetables and fresh coriander.

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