Roast Spatchcock Chicken

Why not switch up your Sunday roast meal and try something different by adding more interesting flavours to your roast chicken? While traditional roast chicken is always a crowd-pleaser, experimenting with new seasonings and marinades can take your meal to the next level. By adding a twist to your usual Sunday roast with our spice mix The Smoking Light, you can introduce your family and friends to exciting new flavours and bring a sense of adventure to the dinner table. So go ahead, step out of your comfort zone and explore the world of unique and delicious roast chicken recipes. Who knows, you might just discover your new favourite Sunday meal!

Recipe

• 1 Spatchcock chicken

• 1 cup of water

• 100g of sliced butter

• 2 tablespoons of the Smoking Light spice mix

• salt to taste

• chilli flakes to taste

• 30ml of olive oil

• plenty of side dishes to complete the meal!

Marinate the spatchcock first. Or if you can't find one, roasting chicken will do the trick.

Start with the butter. Take the butter, divide it in to half and push one half of it in between breast meat and skin. Do the same with the other side of the chicken breast. This will give a juicer breast meat, that doesn't dry during cooking.

Add the Smoking Light, salt, chilli flakes in to a small bowl and pour the olive oil on top. Mix it well to make a paste and rub the chicken with that paste. Cover it with cling film and leave it to marinate in the fridge for at least 2 hours. Ideally overnight marinating would be the best option.

Now to the cooking part! Place your chicken in the middle of the tray, add a glass of water around it, depending on the side dishes, add them as well. Make sure that leg parts go in first, when putting it in the oven. Cook at 180C for around 65 to 75 minutes. It will all depend what is your spatchcock size. If your oven has it, turn on the fan function as well.

Enjoy,

TW&TB