Spatchcock Chicken with Lemon, Rocket & Caper Sauce

Total: 1 hr 30 mins

Whip up a zingy summertime sauce by stirring together peppery rocket leaves, savoury capers, garlic a squeeze of lemon and a dollop of Dijon mustard – it’s just the thing to serve with tender organic roasted or barbecued spatchcock chicken.

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626 kcal
(per portion)

Ingredients you'll need

2½5kg avg. spatchcock chicken
1½ garlic clove
1½ lemon
1½ tsp Dijon mustard
1½ tbsp capers
75g rocket

From your kitchen

Sea salt
Freshly ground pepper
2-3 tbsp olive oil

You'll need

Large roasting tin (optional)
Barbecue (optional)

Step by step this way

1.
Get started: Take the chicken out of the fridge 30 mins before cooking, to allow it to come to room temperature.
2.
Cooking indoors: Light your barbecue and bring the coals to a medium temperature. Rub the chicken with a good pinch of salt and pepper and 1 tbsp olive oil.
3.
Place the chicken skin-side down over the hottest part of the barbecue and cook for 4-5 mins, or till coloured. Turn over and cook for 4-5 mins on the other side. Move the chicken to a cooler part of the barbecue and cook, with the lid on, for 1 hr 15 mins.
4.
To check if the chicken is cooked through, insert a skewer into the thickest part of the thigh. The juices should run clear. If it needs a little longer, return the chicken to the barbecue for 5-10 mins before checking again.
5.
Transfer the cooked chicken to a plate or board, loosely cover with foil and rest for 20 mins.
6.
While the chicken is resting, peel and grate the garlic into a bowl. Grate in the lemon zest and squeeze in the juice. Add 1 tsp Dijon mustard. Roughly chop 1 tbsp capers, finely chop the rocket and stir both into the bowl. Pour in 2 tbsp olive oil and add a pinch of salt and pepper. Stir well, taste and add a little more mustard, olive oil, salt or pepper if you think it needs it.
7.
Carve the chicken and serve it with the lemon, rocket and caper sauce.
8.
Cooking outdoors: Preheat your oven to 180°C/Fan 160°C/Gas 4. Place the spatchcock chicken in a large roasting tin, skin-side up. Rub the skin with a good pinch of salt and pepper, then slide the chicken into the oven and roast for 1 hr 15 mins.
9.
To check if the chicken is cooked through, insert a skewer into the thickest part of the thigh. The juices should run clear. If it needs a little longer, roast the chicken for another 5-10 mins before checking again.
10.
Transfer the cooked chicken to a plate or board, loosely cover with foil and rest for 20 mins.
11.
While the chicken is resting, peel and grate the garlic into a bowl. Grate in the lemon zest and squeeze in the juice. Add 1 tsp Dijon mustard. Roughly chop 1 tbsp capers, finely chop the rocket and stir both into the bowl. Pour in 2 tbsp olive oil and add a pinch of salt and pepper. Stir well, taste and add a little more mustard, olive oil, salt or pepper if you think it needs it.
12.
Carve the chicken and serve it with the lemon, rocket and caper sauce.
13.

Tip
Know your grill:
When lighting your barbecue, lay the bulk of your coals to one side, gently sloping 3/4 of the way to the other side. This helps to regulate the heat, giving you fierce 'direct' heat to brown your meat over, and gently 'indirect' heat to slowly finish it off.
Tip
Grill-iant Smoky Cabbage
Try serving your chicken this week with griddled wedges of summer cabbage, cooked in a dry frying pan or over the barbecue for a few mins till lightly charred, and a juicy tomato salad.

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