Zingy Rosemary Glazed Spatchcock Chicken
FOOD + DRINK
Zingy Rosemary Glazed Spatchcock Chicken
Recipe by : Tracklements , www . tracklements . co . uk
Serves : 2
Great served with fresh vegetables and potatoes for a wholesome roast or with salad and pittas for a hearty lunch .
Ingredients :
• 1 chicken , approx . 1.4kg
• 1 clove garlic , crushed
• ¼ tsp cayenne pepper
• Salt and pepper
• 5 tbsp Tracklements Zingy Rosemary Jelly
• 1 orange
• 1 lemon
• Couple of sprigs of rosemary
Method :
1 . Start by spatchcocking your chicken . Turn the chicken over so the breast side is facing down and the legs are facing towards you . Using a sharp pair of kitchen or poultry scissors , cut through the flesh and bone either side of the backbone and remove the backbone . You can use the removed backbone to make stock or broth .
2 . Flip the chicken over again and open out , press down hard with the heel of your hand to flatten the chicken more . Trim any fat or ragged skin to neaten . Score the legs and breasts .
3 . Rub the garlic over the chicken and sprinkle with cayenne pepper and season , rubbing the spices into the crevices .
4 . Place the zest from the lemon and orange into a small saucepan with the Zingy Rosemary Jelly . Add the juice of half the lemon and half the orange . Gently heat on a low flame until the jelly has turned to liquid .
5 . Place the chicken in a roasting tray and brush with the rosemary jelly glaze . Cut the remaining orange and lemon into slices or wedges and arrange around the bird .
6 . Roast in the oven for 45 minutes or until sticky and glazed to perfection .
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