This recipe is so easy to make yet such a crowd pleaser and sooo delicious. It literally takes 5 minutes to prep and then 50 minutes to roast and you’re done. No real hands-on cooking at all. Serve with a simple salad and some sautéed potatoes and you’ve got a great weeknight or weekend meal!
Super Easy Spatchcock Chicken with Pesto Mayonnaise
- 1 medium sized chicken
- 1 tbsp flake sea salt
- Black pepper to taste
- 2 tbps olive oil, divided
- 1 lemon, 1 half juiced, 1 half sliced
- 2 sprigs rosemary
- 2 -3 sprigs thyme
- A whole head of garlic or your desired amount of garlic cloves
- To serve
- 3 tablespoons mayonnaise
- 2 tablespoon pesto - homemade or store bought (Preferably the fresh kind, not in a jar)
- A fresh salad
- Fries or sautéed potatoes
Preheat the oven to 200°C.
Spatchcock the chicken by cutting out the spine with a pair of meat scissors or a sharp knife (scissors work best). Turn the chicken over and press down on the breast bone of the chicken to flatten it out.
Oil a baking tray (lined with aluminium foil) with a tablespoon of olive oil and lay the chicken on top. Spread the chicken out as much as you can, so release the wings from its folds and spread out the legs.
Now flavour the chicken with a good pinch of flakey sea salt, black pepper, 1 tablespoon olive oil, juice of half a lemon, divide some unpeeled garlic cloves over the tray and a few sprigs of herbs like thyme and rosemary.
Use the rosemary twig to brush the marinade all over the chicken, making sure everything is coated and place it in the hot oven.
Roast for 30 minutes, remove from the oven and divide a few thin slices of lemon over the chicken. Place back in the oven and roast for another 20 minutes until golden and crispy.
Served with mayo mixed with some fresh (store bought) pesto, so good together!