Rachel Allen’s spatchcock chicken with sumac, thyme and garlic

Recipe by:

This is a wonderful way to cook chicken on a barbecue or to speed up the time it takes to roast

Rachel Allen’s spatchcock chicken with sumac, thyme and garlic

SERVES

4

PEOPLE

PREP TIME

15

MINUTES

COOKING TIME

45

MINUTES

CUISINE

COURSE

Main

Method

  1. To remove the backbone of the chicken, use very sharp scissors and cut through all the way down from top to bottom. Place the chicken breast side up on your work top and using the palm of your hands flatten the chicken down. Using a sharp knife make a few slashes in the legs of the chicken.

  2. To make the marinade, in a bowl use a whisk to mix together the olive oil, garlic, sumac and the chopped thyme, and season with salt and pepper. Place the chicken in a shallow bowl or dish and pour the marinade over making sure it gets into every little area.

  3. Set aside to marinate for 10 minutes or even covered in the fridge overnight on a wire rack to allow any excess marinade to drip off. Then grill ideally on a Weber barbeque or a barbeque with a cover over a medium heat for 45-60 minutes approximately (the internal temperature of cooked chicken is 75-80°C). To test, prick the thickest part at the base of the thigh and examine the juices, they should be clear.

  4. Alternatively, to cook the chicken in an oven, preheat to 220°C. Place the chicken on a roasting tray with all the marinade and cook for 45 minutes-1½ hours (the cooking time will vary greatly depending on the size of the chicken) until cooked. When cooked the legs will feel loose. Allow the chicken to rest somewhere warm for about 15-20 minutes if possible.

  5. When ready to eat, carve the chicken into pieces, scatter with the thyme leaves and serve with some wedges of lemon.

Ingredients

  • 1 whole chicken

  • 75ml extra virgin olive oil

  • 4 garlic cloves, crushed

  • 1 tbsp ground sumac

  • 1 tbsp thyme leaves, chopped

  • salt

  • pepper

  • 1 lemon, cut in wedges

Method

  1. To remove the backbone of the chicken, use very sharp scissors and cut through all the way down from top to bottom. Place the chicken breast side up on your work top and using the palm of your hands flatten the chicken down. Using a sharp knife make a few slashes in the legs of the chicken.

  2. To make the marinade, in a bowl use a whisk to mix together the olive oil, garlic, sumac and the chopped thyme, and season with salt and pepper. Place the chicken in a shallow bowl or dish and pour the marinade over making sure it gets into every little area.

  3. Set aside to marinate for 10 minutes or even covered in the fridge overnight on a wire rack to allow any excess marinade to drip off. Then grill ideally on a Weber barbeque or a barbeque with a cover over a medium heat for 45-60 minutes approximately (the internal temperature of cooked chicken is 75-80°C). To test, prick the thickest part at the base of the thigh and examine the juices, they should be clear.

  4. Alternatively, to cook the chicken in an oven, preheat to 220°C. Place the chicken on a roasting tray with all the marinade and cook for 45 minutes-1½ hours (the cooking time will vary greatly depending on the size of the chicken) until cooked. When cooked the legs will feel loose. Allow the chicken to rest somewhere warm for about 15-20 minutes if possible.

  5. When ready to eat, carve the chicken into pieces, scatter with the thyme leaves and serve with some wedges of lemon.