Herb Fed Poultry GBP Monday through Friday ££ Shires Farm, York Road Easingwold, North Yorkshire YO61 3EH 01347 823 155 info@herbfed.co.uk

Bloody Mary Chicken

  • Prep Time
  • 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

  • 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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