Cook Time To cook in the oven, heat to 200C/180C fan/gas 6 and cook for 35-40 mins on a baking tray. To char the skin, grill for a further 5-10 mins
Total Time 60 minutes
This one’s not for the faint hearted - a perfect Halloween Supper. It’s a super wonderful dish which packs a punch. The charred skin slightly adds to the flavour of this, but the chicken remains succulent and tender inside.
Serves: 4 people
Ingredients
Method
1 Herb Fed Spatchcock Chicken
2 celery sticks, sliced fine
200g cherry tomatoes, halved
1/2 lime sliced
For the marinade
2 tablespoons tomato purée
2 tablespoons Lea & Perrins
1 tablespoons Tabasco Sauce
1 tablespoon hot pepper sauce
1 teaspoons celery salt
1 teaspoon crushed garlic
1 teaspoon cracked black pepper
1 teaspoon sea salt
1/2 lime juiced
Mix all the marinade ingredients together in a small bowl.
Arrange the spatchcock chicken in a roasting dish and spread all the marinade over the outside of the chicken, making sure to get the marinade into all the cracks.
Along with the chicken, add to the dish the chopped cherry tomatoes, thin slices of celery and fresh lime slices.
Roast the chicken until the skin is golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F, about 35-40 minutes.
Recipe courtesy of @stephs_fooddairy
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