- Serves 3-4 (with 1.5kg chicken)
- Prep in 15 minutes
- Cook in 45 minutes (+ 10 minutes resting)
Roast chicken as a weeknight meal? Really? Yep! This spatchcock version with the most magically flavourful super sauce is super speedy, simple & utterly delicious!
- Easy & Speedy
- High Protein
- Family Friendly
- Fantastically Flavourful
For the sauce
1 ripe avocado
1/2 cup yoghurt of choice
1 tablespoon each jalapenos + capers in brine
Juice of a lime
1/2 cup nutritional yeast
Black pepper to taste
For the chicken
1 spatchcock chicken (we use Pipers Farm, Phoebe10 gives you a discount on all their products)
1 large onion
1 organic unwaxed lemon
4-5 sprigs rosemary
1 heaped teaspoon smoked paprika
1 heaped teaspoon dried oregano
Salt & pepper
Preheat your oven to 200C.
Add all the sauce ingredients to a food processor & blend until smooth.
Slice your lemon & onion, create a bed on the tray with the rosemary & lay your chicken flesh side down on top. Season the skin side with the paprika, oregano, salt & pepper.
Roast in the centre of the oven for 45-60 minutes (a 1.5kg chicken will take about 45 minutes) Take out of the oven, cover with parchment & a heavy towel & rest for 10 minutes.
Cut into pieces, pair with a lovely side dish & adorn with your sauce.