Lemon and garlic butterflied chicken

This zesty spatchcocked chicken by Tom Niall makes a great midweek roast dinner add chilli for an extra kick
Lemon and garlic butterflied chicken
  • Rating:
  • Serves: 4
  • Cook Time:
  • Prep Time: 10 minutes
  • Effort: easy



  • 1 medium size organic chicken
  • 1 lemon
  • 1 garlic clove
  • 5 spring onions
  • chillies, optional
  • olive oil


1. Pre-heat the oven to 200C/180 fan/gas 6. Remove the chicken frame and thigh bones, and butterfly the chicken out so that it lays flat but remains in one piece with the skin attached. (You can do this at home or ask your butcher).

2. Rub olive oil into the chicken and season with salt and pepper. Roughly cut the spring onion and garlic and half a lemon and spread over the chicken, then add finely cut chilli as desired.

3. Squeeze the juice of the remaining lemon over the chicken. Lay chicken skin down on baking paper and place on a tray in the oven un-covered for 45mins to 1 hour. (Alternatively this can be done on the plate of your BBQ). Cut into 4 pieces and serve.

Rate This Recipe