This spatchcock chicken recipe is perfect for serving up at a BBQ with new potatoes, grilled corn and salad. The marinade combines the classic partners to chicken of lemon, white wine, herbs and garlic. It looks impressive but is actually really easy to prepare. We’ve also included a zingy salsa verde recipe below to serve! Enjoy!

Serves Four

Ingredients

One large Sutton Hoo Chicken
Two unwaxed lemons (zest of two and juice of one)
100ml white wine
Fresh thyme (8 sprigs)
Fresh tarragon (1 small bunch)
Fresh rosemary (6 – 8 sprigs)
6 cloves garlic, crushed (optional)
Extra virgin olive oil
Maldon sea salt
Black pepper

Method

First, spatchcock your chicken. Not done it before? You can watch Will’s quick video guide.
Put the chicken into a large plastic bag or into a dish that can hold it.
Grate one lemon and rub the zest all over the chicken. Squeeze the juice of the other lemon over the chicken too.
Add three tablespoons of olive oil, the garlic (if using) and about 100ml of white wine.
Season with sea salt and black pepper.
Crush the herbs and rub all over and around the chicken.
Leave to marinade for anything from a couple of hours to overnight.
Fire up the barbecue. When the flames have died down, place the chicken on the barbecue, skin-side down, and cook for 15-20 mins until nicely charred. Turn the chicken over and continue cooking for another 5-15 mins until cooked. Check that the juices run clear, as cooking times vary for different barbeques.
If you are cooking the spatchcock in an oven: Cook it at 180 degrees (fan), for 25 minutes per KG. If it needs more browning, grill for around 5 minutes.
Rest for at least ten minutes before serving.
Serve with lots of salsa verde drizzled over the chicken. If you are short of time, you don’t have to make the salsa verde but instead bruise a few basil leaves with salt, pepper and olive oil and add a dash of Balsamic vinegar use to drizzle over the chicken for serving.

Salsa Verde Recipe

Ingredients

2 cloves garlic, crushed
1 tablespoon capers
1 tablespoon gherkins
6 anchovy fillets (optional)
2 tablespoons parsley
1 tablespoon mint
1 bunch fresh basil
1 tablespoon tarragon
1 tablespoon Dijon mustard
3 tablespoons red wine vinegar
4-8 tablespoons olive oil (extra virgin)
Salt & pepper

Method

Finely chop all the ingredients up to the basil and place in a bowl.
Stir in the mustard and red wine vinegar.
Stir in the oil slowly until you have a thick consistency. Make it as thick or thin as you like.
Season to taste.

Enjoy with barbecued vegetables, Crushed, Roasted New Potatoes with Garlic and a Ribbon Courgette, Herb & Mozzarella Salad.