Italian Herb Crusted Chicken Recipe | Abel & Cole

Italian Herb Crusted Chicken

Cooking time
Serves4 people

Whip up a winning summer dinner with our juicy organic spatchcock chicken, roasted or barbecued in a mix of garlic, rosemary, thyme and a special Italian herb blend to give it a crispy, fragrant crust.

Ingredients

  • 1.7kg spatchcock chicken
  • 1 garlic clove
  • A handful of thyme, leaves only
  • A handful of rosemary, leaves only
  • 1 lemon
  • 1 tbsp Italian herb blend
  • Sea salt
  • Freshly ground pepper
  • 2 tbsp olive oil

Tip: to cook from outdoors, continue recipe after step 2 from step 8.

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Method

1. Get started: Take the chicken out of the fridge 30 mins before cooking, to allow it to come to room temperature.
2. Peel and finely grate the garlic into a small bowl. Pick the rosemary and thyme leaves, finely chop them and add them to the garlic. Grate in the lemon zest. Add 1 tbsp Italian herb blend and a generous pinch of salt and pepper. Pour in 2 tbsp olive oil and stir well. This is your marinade.
3. Cooking indoors: 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 chicken all over with the garlic and herb marinade. Cover the tin with a layer of tin foil and scrunch at the sides to seal.
4. Slide the chicken into the oven and roast for 1 hr, basting from time to time. After 1 hr, remove the foil from the chicken and slide back into the oven for 15 mins to finish cooking and crisp up the skin.
5. 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 oven for 5-10 mins before checking again.
6. Transfer the cooked chicken to a plate or board, loosely cover with foil and rest for 20 mins.
7. Slice the zested lemon into wedges. Carve the chicken and serve it with the lemon wedges on the side.
8. Cooking outdoors: Light your barbecue and bring the coals to a medium temperature. Rub the chicken all over with the garlic and herb marinade.
9. Place the chicken skin-side down over a warm part of the barbecue and cook for 3-4 mins, or till coloured. Turn the chicken over and cook for another 4-5 mins. Move the chicken to a cooler part of the barbecue, cover the with the lid and cook for 1 hr 15 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, cook for 5-10 mins more before checking again.
11. Lift the cooked chicken out onto a plate or board, loosely cover with foil and rest for 20 mins.
12. Slice the zested lemon into wedges. Carve the chicken and serve it with the lemon wedges on the side.
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