Spatchcock Chicken with Spinach & Feta Smash Recipe | Abel & Cole

Spatchcock Chicken with Spinach & Feta Smash

Cooking time
Serves4 people
Spatchcock Chicken with Spinach & Feta Smash

Succulent oven-roasted or smokily barbecued organic spatchcock chicken served with a smashing side of spinach and savoury feta cheese folded with crisp red onion, garlic and plenty of zingy lemon zest.

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layout 1 comment

Ingredients

  • 1.7kg spatchcock chicken
  • 100g baby leaf spinach
  • 120g feta
  • 1 red onion
  • 1 garlic clove
  • 1 lemon
  • Sea salt
  • Freshly ground pepper
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Method

1. Get started: Take the chicken out of the fridge 30 mins before cooking to let it to come to room temperature.
2. Cooking indoors: Preheat your oven to 180°C/Fan 160°C/Gas 4. Place the spatchcock chicken onto a large roasting tin, skin-side up. Rub the skin with salt and pepper and slide it into the oven to roast for 1 hr 15 mins.
3. 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. When cooked, lift the chicken out onto a plate or board, loosely cover with foil and rest for 20 mins.
4. While the chicken rests, fill and boil your kettle. Pop the baby leaf spinach into a large heatproof bowl, pour over enough boiling water to cover it and let it wilt for 2 mins. Drain the spinach and allow it to cool slightly, then squeeze out as much water as possible. Finely chop the spinach leaves and tip them into a bowl.
5. Crumble the feta into the bowl with the spinach. Peel and finely chop the red onion and garlic and add both to the bowl. Zest and juice in the lemon. Stir well to mix.
6. Carve the chicken and serve with the smashed spinach and feta on the side.
7. Cooking outdoors: Light your barbecue and bring the coals to a medium temperature. Rub the skin of the chicken with a good pinch of salt and pepper.
8. 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.
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, return the chicken to the barbecue for 5-10 mins before checking again. When cooked, lift the chicken off onto a plate or board, loosely cover with foil and rest for 20 mins.
10. While the chicken rests, fill and boil your kettle. Pop the baby leaf spinach into a large heatproof bowl, pour over enough boiling water to cover it and let it wilt for 2 mins. Drain the spinach and allow it to cool slightly, then squeeze out as much water as possible. Finely chop the spinach leaves and tip them into a bowl.
11. Crumble the feta into the spinach. Peel and finely chop the red onion and garlic and add both to the bowl. Zest and juice in the lemon. Stir well to mix.
12. Carve the chicken and serve with the smashed spinach and feta on the side.
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Momma

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CharlieP

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Delicious and so very simple to make.