Zhug Butter Roasted Spatchcock Chicken
Videos
Course Only Video
Course Only Video
Course Only Video
How to spatchcock a chicken for faster cooking, juicier meat and crisp golden skin; with fan-forced oven timings you can trust.
Spatchcocking a chicken is one of those small kitchen skills that pays off every single time. By removing the backbone and flattening the bird, the chicken cooks faster, more evenly, and develops beautifully crisp skin without drying out the meat. This simple method is ideal for weeknight dinners or relaxed weekend roasting, and when paired with accurate fan-forced oven cooking times, it takes all the guesswork out of roasting a whole chicken. Simple, reliable, and seriously good eating. I feel like a bit of a pro now, having done this all of three times now. I do prefer it as a method for cooking a chooken. Try and see if you agree.
Need
- 1/2 Batch Fermented Zhug Butter approx Recipe
- 1 whole chicken, spatchcocked
- 2-3 lemons cut into pieces
- pink salt flakes and black pepper to taste BUY
-
To Serve
- 2 red onion thinly sliced
- fresh lemon juice to cover onions
- pink salt flakes and black pepper to season BUY
- roasted veggies of choice
Do
- 1
Spatchcock your chicken by flipping the chicken breast-side down, use kitchen scissors or very sharp knife, to cut along both sides of the backbone, then lift it out. Turn the chicken over and press down firmly on the breastbone so it lies flat. (see video or get your butcher to do this)
- 2
Place chicken onto baking tray with lemons underneath. Pour lemon juice over the skin.
- 3
Please watch the video for easy instructions on how to push the butter under the skin. Salt the chicken, surround the chicken with your prepared veggies. We used carrots, pumpkin, onions, potatoes. Drizzle veggies with EVOO and salt them as well.
- 4
Lightly pickle the red onion with the lemon juice, salt and pepper.
- 5
Serve with or without gravy and steamed greens.
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Gut Instinct Protocol: The Power of Fermented and Cultured Foods
Tenina Holder is a wife, mother of five and grandmother of nine, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
