Spatchcock Chicken
This spatchcock chicken is easy to make and is flavoured with butter. You can add any of your
favourite ingredients to the butter such as garlic, roast garlic, harissa paste, tandoori paste,
preserved lemon, herbs or spices.
Ingredients
- 3.5 lb - 4lb skin on chicken, spatchcocked
- salt and pepper
- 1.58oz butter
- 2-3 tbsp spice mix of choice or finely chopped herbs (optional)
- 5 cloves of garlic, crushed
- olive oil (to drizzle over)
Instructions
Step 1
Pat the chicken dry. Season inside and out with salt and pepper.
Step 2
Add the butter, spices or herbs of your choice and garlic to a bowl and whisk together. Season.
Step 3
Set unit to preheat and select airfryer.
Step 4
Set temperature to 180c and set timer to 10 minutes.
Step 5
Loosen the skin of the chicken gently. Push the butter under and on top of the skin until the entire
crown is covered then season the Chicken.
Step 6
Drizzle over olive oil.
Step 7
Roast for 10 minutes breast side down and then turn the temperature up to 200 C.
Step 8
Roast for another 25 - 30 minutes.
Step 9
Rest for 10 minutes before serving.