Butterflied Roast Chicken in Sticky Smoky Deliciousness

Butterflied Roast Chicken in Sticky Smoky Deliciousness

Prep
15
Cooking time
40
Serves
4

Method

  1. Put chicken on a chopping board, breast side down. Using a pair of kitchen scissors or poultry shears, cut along each side of the chicken backbone. Remove and discard backbone, then remove and discard any giblets. Turn the chicken over, breast-side up, and press down firmly on the breastbone to butterfly the chicken so it sits flat.
  2. To make the marinade, finely grate lemon zest into a large zip lock bag. Reserve lemon for cooking. To the lemon zest, add remaining marinade ingredients and massage until combined.
  3. Add chicken to bag and massage well to coat chicken in marinade. Refrigerate for 1 hour to marinate.
  4. Preheat oven to 180ºC fan-forced. Transfer chicken to a large oven tray, breast-side up. Cut reserved lemon into thick slices and arrange around chicken along with onion. Drizzle with oil then season. Roast for 40-45 minutes or until chicken is golden brown and cooked through. Transfer chicken, onion and lemon to a serving board and garnish with oregano. Serve with salad on the side if using.

Ingredients Chevron Icon

Main

  • 1.6kg whole chicken
  • 2 red onions, cut into wedges
  • 2 Tbsp Cobram Estate Classic Extra Virgin Olive Oil
  • Sea-salt flakes and freshly ground black pepper, to season
  • Oregano sprigs, to garnish
  • Greek salad, to serve (optional)

Marinade

  • 1 lemon
  • 2 Tbsp Cobram Estate Classic Extra Virgin Olive Oil
  • 4 cloves garlic, minced
  • 1 Tbsp dried oregano leaves, finely chopped
  • 1 Tbsp honey
  • 4 tsp balsamic vinegar
  • 1 ½ Tbsp smoked paprika
  • 1 tsp freshly ground black pepper