Lebanese spatchcock chicken


Serves 4

  • 1600g whole chicken
  • 80g spice shot

To serve: charred lemons, and fresh mint

Roast for 45 minutes @ 180c fan


Place chicken breast-side down, with the legs towards you.

Using sturdy scissors or poultry shears, 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 out and turn over. Flatten the breastbone with the heel of your hand so that the meat is all one thickness.

Use two skewers to secure the legs and keep the bird flat. Run the skewers diagonally through the breast and thigh meat.

Brush spice shot all over the chicken until it is well covered

Place on a large non-stick baking tray and roast in a preheated oven at 180c fan for 45 minutes