Spatchcock Chicken with Basil Bread Sauce Recipe | Abel & Cole

Spatchcock Chicken with Basil Bread Sauce

Cooking time
Serves4 people

Blitz together a lemony, garlic-scented mix of crunchy breadcrumbs, juicy tomato and a big handful of fresh basil to make a thick, summery salsa. Perfect for serving with succulent, crispy skinned roast or barbecued organic spatchcock chicken.

Ingredients

  • 1.7kg spatchcock chicken
  • 2 garlic cloves
  • 1 vine tomato
  • A large handful of basil
  • 1 lemon
  • 50g breadcrumbs
  • Sea salt
  • Freshly ground pepper
  • 2 tbsp olive oil

Prep: 10 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 allow it to come to room temperature.
2. Cooking indoors: Light your barbecue and bring the coals to a medium temperature (see our barbecue lighting tip, overleaf). Rub the chicken skin with a good pinch of salt and pepper.
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. Lift the barbecued chicken out onto a plate or board, loosely cover with foil and rest for 20 mins.
6. While the chicken is resting, make your basil bread sauce. Peel and grate the garlic into a food processor. Chop the tomato and add it to the garlic. Tear in the basil leaves. Zest and juice in the lemon. Add 2 tbsp olive oil and a pinch of salt and pepper. Whizz to finely chop. Tip the mixture into a small bowl and stir in the breadcrumbs. No food processor? Chop the tomatoes, garlic and basil as finely as possible, then add to a bowl and stir in the other ingredients.
7. Carve the barbecued chicken and serve with the basil bread sauce on the side.
8. Cooking outdoors: Heat your oven to 200°C/Fan 180°C/Gas 4. Place the chicken in a large roasting tin, skin-side up. Rub the skin with a pinch of salt and pepper.
9. Slide the spatchcock chicken into the oven and roast for 1 hr 15 mins, basting from time to time.
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, return the chicken to the oven for 5-10 mins before checking again.
11. Lift the roast chicken out onto a plate or board, loosely cover with foil and rest for 20 mins.
12. While the chicken is resting, make your basil bread sauce. Peel and grate the garlic into a food processor. Chop the tomato and add it to the garlic. Tear in the basil leaves. Zest and juice in the lemon. Add 2 tbsp olive oil and a pinch of salt and pepper. Whizz to finely chop. Tip the mixture into a small bowl and stir in the breadcrumbs. No food processor? Chop the tomatoes, garlic and basil as finely as possible, then add to a bowl and stir in the other ingredients.
13. Carve the roast chicken and serve with the basil bread sauce on the side.
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