Large Cast Iron Skillet (12″+) or Large Baking Tray & Small Pot (for roasting chicken/gravy)Heavy Duty Scissors/Kitchen Shears (for spatchcocking chicken)Sharp Knife & Chopping Board (for dicing garlic/thyme)Small Pot (for making butter)Zester/Fine Cheese Grater (for zesting lemon)Paper Towels (to pat chicken dry)Wooden Spoon (for gravy)Tongs (for gravy)Jug (for stock)


Roast Chicken1x 3.3lb/1.5kg Whole Chicken, take out fridge 30mins before needed

2 tbsp Unsalted Butter, close to room temp2 cloves of Garlic, very finely diced or finely grated (plus 1 bulb extra sliced in half to place underneath chicken)

1 tsp finely diced Fresh Thyme, plus a handful more sprigs to place underneath chicken3 small Onions, quartered (to place underneath chicken)

1 small Lemon, zested then slice two thin rounds (place two rounds underneath chicken)

1/2 tsp Salt, plus more as needed

1/4 tsp Black Pepper, plus more as needed Olive Oil, as neededGravy2 cups / 500ml Chicken Stock

3 tbsp Floursqueeze of Honey (optional)squeeze of Lemon (optional)Salt & Black Pepper, to tasteSandwich10-12 small but thick slices of Tiger Bread, or other soft white bread Butter, as needed

Instructions Oven:

Preheat the oven to 220C/425F.

Butter: In a small pot combine butter, garlic, thyme, lemon zest, salt and pepper. Place to one side.

Prep Chicken: Place chicken on a large chopping board breast side up. Pat dry with paper towels, then flip so it is breast side down with the back bone facing you. Pat dry.

Remove Back Bone: Using a pair of kitchen shears, cut through the ribs directly on either side of the backbone. Start at the butt or the neck, just try and go as close to the backbone as you can, just so you don’t remove too much of the chicken. Completely remove the backbone (you can use this another time for stock) and gently pull open up the chicken.

Flatten Chicken: Use a knife to slice along the sternum. This will help the breast bone pop out (not a crucial step, but it does help. See video below if you’re not sure where this is). Season the inside with a pinch of salt and pepper. Flip the chicken over and firmly push down the breasts to flatten the chicken.

Butter Chicken: Use a spoon to loosen the skin by pressing it in between the meat and skin. Do this on both the breasts and legs. Add the butter underneath the skin and use your fingers to distribute it across the chicken.

Prep for Roasting: On a large baking tray or cast iron skillet, add onion, thyme, lemon rounds and garlic bulb halves. Place the chicken directly on top, and move about the onion wedges to make sure the chicken is as level as possible. Tuck the wings under the chicken, then coat in a heavy seasoning of salt and pepper, alongside a good drizzle of olive oil.

Roast: Place in the oven for 45mins. The internal temperature should be 75C/165F with the juices running clear when pierced at the joint between the drumstick and the body (will rise a couple of degrees as it rests).

Gravy: Remove chicken and place to one side to rest for 10-15mins (important so it stays juicy). Use tongs to remove ingredients underneath the chicken and give them a good squeeze, just so you don’t waste any flavour. If you’re using a baking tray pour the leftover fat/juices into a pot. Place pot or cast iron skillet over medium heat and stir in 3 tbsp flour.

Gradually add chicken stock and simmer until nice and thick, stirring as you go to avoid lumps forming. Test for seasoning and adjust accordingly, add a squeeze of lemon/honey if you want as well (balances out any bitterness caused by excess char).

Sandwich: Remove skin from chicken. If it’s lost it’s crisp, place it in the oven for a few mins to crisp up again at 180C/350F.

Remove meat from the chicken and slice up. Spread one side of each of your slices of bread with butter. Top with chicken, then chicken skin, then drizzle with gravy. Top with second slice of buttered bread then tuck in and enjoy!

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