- Prep:20 mins
- Serves 4
- A challenge
Nutrition per serving
- kcal 650
- fat 45g
- saturates 14g
- carbs 1g
- sugars 0g
- fibre 1g
- protein 59g
- salt 0.91g
- 1.3kg chicken, spatchcocked
- 2 lemon, quartered, to serve
- 3 tbsp olive oil, plus extra to serve
- 1 tsp paprika, plus extra to serve
- 1 garlic clove, crushed zest and juice 1 lemon
- the zest and juice of 1 lemon
- little water, to taste
Heat the pan to medium hot, then cook the chicken for 20-30 mins on each side, covered with a wok lid to allow steam to help cook through. Sprinkle with water or beer if it gets too dry.
Mix together the oil, paprika, garlic, lemon zest and salt and pepper. Brush this all over the skin of the spatchcock chicken and leave in the fridge for 30 mins to marinate.
To cook on a barbecue: cook for 5 mins each side in the centre, then draw aside to the edges to cook on a gentler heat. Turn regularly. Baste in between with water. To check that it’s cooked through, pierce with a knife between the thighs and breast bone: the flesh should be white and firm.
Remove from the heat and leave to rest, covered with foil, for 10-15 mins. Cut into portions, drizzle over lemon juice and seasoning, plus a little oil and pinches of paprika. Serve with the lemon quarters.