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Spatchcock Chicken, With Lemon And Rosemary

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Serves 4

Method: Oven, or oven and BBQ

Approx 1½ hours


1 spatchcock chicken
4-5tbs Jack Daniel’s® Tennessee Honey Barbecue Glaze
1 lemon, zested then squeezed
1 clove garlic, sliced
Few sprigs fresh rosemary, leaves only, roughly chopped


Place the chicken in a roasting tin and pour over the lemon juice. Scatter over most of the rosemary and most of the lemon zest, reserving a little of each for garnishing at the end. Rub the mixture all over the chicken skin.

Add the garlic then spoon over the Jack Daniel’s® Tennessee Honey Barbecue Glaze, making sure the chicken is evenly coated in the marinade. Cover and return to the fridge to marinate for at least half an hour.

Preheat the oven to 180°C/160°C fan/Gas 4 and roast the chicken for one hour, basting with the glaze occasionally.

Turn up the oven to 200°C/180°C fan/Gas 6 and cook for a further 15-20 minutes until the skin is crispy and brown. Check that the meat is completely cooked through.

Transfer to a board and scatter over the remaining rosemary and lemon zest. Cut into pieces and serve with diced roast potatoes and roasted peppers.

Tip: This spatchcock chicken can be partly cooked in the oven then finished for the last 20 minutes on a pre-heated barbecue for extra smokey flavour.

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