Hello Fellow Flavor-Seekers!
Al here with a new culinary adventure I’m absolutely buzzing to share with you all! Picture this: a Sunday dinner, the family is gathered around the table, and the room is filled with the zesty fragrance of lemon and fresh herbs. That’s exactly the experience you’ll get with my latest creation – a Lemon-Herb Chicken Spatchcock with a side of Rainbow Roasted Vegetables. Yep, it’s a vibrant dish that encapsulates the essence of garden freshness, right on your dining table!
As we inch ever closer to the embrace of spring, I find myself drawn to dishes that promise a burst of freshness and colour. And what better way to wave goodbye to those heavy stews and casseroles than by lighting up our taste buds with the tangy zest of lemon and the earthiness of herbs?
This dish is a true charmer, especially if you’re into hands-on cooking. Spatchcocking the chicken isn’t just fun to say – it’s an excellent skill to learn for quicker, more even roasting. You basically channel your inner surgeon and remove the backbone of the chicken. It’s oddly satisfying, and the end result is a gloriously crispy skinned and tender chicken that’s cooked to perfection in less time.
Combining the chicken with a medley of veg – think aubergines, peppers, and courgettes – and you’ll have a range of textures and tastes that’ll make you want to tuck in straight away (I may have snitched a cherry tomato or two straight from the roasting tray – chef’s privileges, right?).
I cooked this delight at 200°C, which is the sweet spot for getting that skin golden and vegetables just the right side of caramelized. After marinating the chicken for a few hours (oh, the suspense!), and about 50 minutes in the oven, our kitchen smelled like a herby haven. The anticipation was almost as delicious as the dish itself!
Of course, my better half and I had banter over which part of the chicken is the best, while the sides of our roasted rainbow offered a pleasingly charred contrast to the bright zing of the lemon chicken. Each bite was a celebration of the impending change in seasons, a promise of longer days and warmth just around the corner.
Before you dig into this recipe yourself, let this be a reminder to have fun with your meals. They’re the dash of unpredictability in our daily routine, and nothing beats watching your loved ones’ faces light up with the first bite.
A cheery bouquet of flavours, colours that pop right off the plate, and the satisfaction of mastering a new cooking technique – what’s not to love? Get yourself into the kitchen, and give this recipe a go. You’ll thank me when that zesty aroma hits you and the first taste explodes with flavor.
Until next time, keep those stoves lit and those palates adventurous!
Cheers,
Al
Ingredients
– 1 whole chicken (approx. 1.5-2kg)
– 2 lemons (zest and juice)
– 3 tablespoons olive oil
– 4 garlic cloves, minced
– 2 tablespoons fresh rosemary, finely chopped
– 2 tablespoons fresh thyme, leaves picked
– 1 tablespoon fresh parsley, chopped
– 1 teaspoon sea salt
– 1/2 teaspoon black pepper, freshly ground
– 1 red bell pepper, sliced into strips
– 1 yellow bell pepper, sliced into strips
– 1 orange bell pepper, sliced into strips
– 1 medium courgette, sliced into half-moons
– 1 medium aubergine, cubed
– 1 red onion, cut into wedges
– 200g cherry tomatoes
– 2 tablespoons balsamic vinegar
– Additional salt and pepper, to taste for the vegetables
Method
1. Preheat your oven to 200°C (or 180°C for fan-assisted ovens).
2. To prepare the spatchcock chicken, place the whole chicken breast-side down on a cutting board. Using sharp kitchen shears, cut along each side of the backbone and remove it. Turn the chicken over and press down firmly on the breastbone to flatten it.
3. In a small bowl, mix together the lemon zest, lemon juice, olive oil, minced garlic, rosemary, thyme, parsley, sea salt, and black pepper to create a zesty herb marinade.
4. Rub the marinade all over the chicken, both under the skin and on top of it. Ensure it is well coated. Let the chicken marinate for at least 30 minutes; for more flavor, you can refrigerate it for up to 24 hours.
5. While the chicken is marinating, prepare your vegetables by tossing the bell pepper strips, courgette slices, aubergine cubes, and red onion wedges with a tablespoon of olive oil, salt, and pepper to taste.
6. Once marinated, place the chicken skin-side up on a large roasting tray. Arrange the seasoned vegetables around the chicken. Sprinkle the vegetables with balsamic vinegar.
7. Place the tray in the preheated oven and roast for 45-50 minutes, or until the chicken is golden and the internal temperature reaches at least 75°C (165°F) when a meat thermometer is inserted into the thickest part of the thigh, avoiding the bone.
8. About 15 minutes before the chicken and vegetables are finished roasting, add the cherry tomatoes to the tray and continue roasting until the vegetables are caramelized and tender, and the tomatoes burst.
9. Remove the tray from the oven and let the chicken rest for 10 minutes before carving. This allows the juices to redistribute throughout the meat, ensuring it is juicy and moist.
10. Carve the spatchcock chicken into serving pieces, and serve hot along with the rainbow roasted vegetables and any juices from the roasting tray.
