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Superb organic chicken

Sheepdrove's organically reared chicken roam free-range, producing the best flavour for your Sunday roast. Buy now...more...

Lemon Peppered Butterflied Whole Chicken

Ingredients

Serves 4

  • Whole Sheepdrove organic chicken - butterflied
  • 1 lemon peeled & chopped
  • 2 tsp crushed chilli flakes
  • 2 garlic cloves – crushed
  • 2 tbsp Worcestershire sauce
  • 4 tbsp sunflower oil
  • salt & black pepper
  • serve with *roast garlic aïoli

Preparation method

Place butterflied chicken cut side down & press flat. Push skewer horizontally through the wings & the breast. Push another skewer through the thighs. Combine lemon, chilli flakes, garlic, Worcestershire sauce, & oil in a large dish. Add chicken, turning to coat both sides. Cover & refrigerate for 30 minutes. Grill according to instructions below. Remove skewers. Sprinkle with salt & pepper. Serve with garlic aioli, optional.

Cooking instructions

Grill bone side down over medium to hot grill. Cooking time depends on size of chicken but approx 25 minutes. Turn & grill skin side down for slightly less time (20 minutes) or until the skin is crispy and there is no trace of pink at the bone.

Cook's note

Butterflying chickens is a useful technique for the oven or grill. Opening the birds flat & making them of equal thickness allows for quick, even cooking. The meat is cooked throughout without drying out.

* Roast Garlic Aïoli = 1 head of garlic & 300ml mayonnaise Slice off top of garlic, cutting through cloves. Place cut side up in oven tray. Drizzle over with olive oil & sprinkle with salt & pepper. Preheat oven to 150C. Roast garlic head until completely soft, 1hour. Leave to cool. Squeeze out cloves from papery skins. Mash until smooth. Whisk into Mayonnaise.