Feta and Lemon Spatchcock Chicken
Recipe Information
6
serves:
30 MIN
prep time:
45 MIN
cook time:
easy
difficulty:
Ingredients:
- 30ml lemon juice
- 15ml chopped oregano or use 10 ml dried oregano
- 2 garlic cloves, crushed
- Salt and black pepper
- 5ml paprika
- 80g FIRST CHOICE Herb Feta
- 50g FIRST CHOICE Butter
- 1 large chicken
- 50 ml olive oil
- 80g kalamata olives, pitted
- Lemon slices
LEMON YOGHURT SAUCE
- 30ml chopped preserved lemon (optional)
- 1 garlic clove, crushed
- 60ml sour cream
- 30ml olive oil
- zest of 1 lemon
- salt and black pepper
- 30ml lemon juice
- 80ml FIRST CHOICE Plain Double Cream Dairy Snack
Preparation method:
1. Preheat the oven to 180°C
TO SPATCHCOCK THE CHICKEN:
1. Place the chicken breast-side down. Using sturdy scissors cut up along each side of the parson’s nose and backbone to remove it, cutting through the rib bones as you go. Open the chicken, turn over and flatten the breastbone with the palm of your hand so that the meat is all one thickness.
2. Mix together the lemon juice, oregano, garlic, salt and pepper, paprika, feta and the butter to make a paste.
3. Rub the paste over the chicken and under the skin. Marinate for one hour (if possible) and place the chicken on a baking paper lined baking tray. Season with salt and pepper.
4. Roast the chicken in the preheated oven for 35 minutes, add the kalamata olives and lemon wedges and roast for another 10 minutes or until the chicken is cooked and golden brown.
TO MAKE THE LEMON DAIRY SNACK SAUCE:
1.Blend together the preserved lemon (if using), garlic, sour cream, olive oil, zest and lemon juiceto blender to make a smooth sauce. Mix in the Dairy Snack and season.
2.Cut the chicken into portions and serve with the lemon Dairy Snack sauce on the side.