Barbecue Spatchcock Chicken with Garlic & Herb Yogurt Recipe

Ingredients

1.7 av. spatchcock chicken
Sea salt
Freshly ground pepper
1 tbsp olive oil
1 garlic bulb
A handful of dill
A handful of flat leaf parsley
1 lemon
150g Greek style yogurt

Prep: 15 mins | Cook: 1 hr 15 mins

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Method

1. Get started: Take the chicken out of the fridge 30 mins before cooking, to let it come to room temperature.

2. Cooking indoors: Heat your oven to 180°C/Fan 160°C/Gas 4. Place the spatchcock chicken skin-side up in a large roasting tin. Rub the skin with a good pinch of salt and pepper and 1 tbsp olive oil.

3. Slide the chicken into the oven and roast for 20 mins. After 20 mins, add the bulb of garlic to the tin, next to the chicken. Roast for another 40 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, roast for 5-10 mins more before checking again. Transfer the cooked chicken to a plate or board, loosely cover with foil and levae to rest for 20 mins before carving.

5. While the chicken is resting, make the yogurt sauce. Carefully separate the cloves of the roasted garlic and squeeze the soft flesh out of the skins. Finely chop the garlic, dill and parsley and slide them into a bowl. Grate in the lemon zest and squeeze in the juice. Add a pinch of salt and pepper then stir in the yogurt till you have a sauce.

6. Serve the spatchcock chicken with the garlic and herb yogurt on the side for drizzling.

7. Cooking outdoors: Light your barbecue and warm the coals to a medium temperature.

8. Place the chicken skin-side down over the hottest part of the barbecue and cook for 4-5 mins on both sides, or till coloured all over. Move the chicken to a cooler part of the barbecue and cook, the lid on, for 1 hr.

9. After 20 mins, wrap the garlic bulb loosely with 2 layers of foil. Set the foil parcel on the grill next to the chicken and cook together for the final 40 mins.

10. 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, barbecue for 5-10 mins more before checking again. Transfer the cooked chicken to a plate or board, loosely cover with foil and levae to rest for 20 mins before carving.

11. While the chicken is resting, make the yogurt sauce. Carefully separate the cloves of the roasted garlic and squeeze the soft flesh out of the skins. Finely chop the garlic, dill and parsley and slide them into a bowl. Grate in the lemon zest and squeeze in the juice. Add a pinch of salt and pepper then stir in the yogurt till you have a sauce.

12. Serve the spatchcock chicken with the garlic and herb yogurt on the side for drizzling.