RECIPE

Spatchcock Chicken with Rosemary and Garlic

Name: Spatchcock Chicken with Rosemary and Garlic
Cook time: 60 mins
Total time: 60 min
Yield: 5
Ingredients: 1 chicken; 1 packet Royco® Chicken dry marinade; 2 cloves garlic, crushed; 30ml rosemary, chopped

Cooking time

60 mins

Preparation time

30 mins

Serves

Rosemary and garlic bring about a great burst of flavour. Spatchcock chicken in a marinade makes a difference so try it out and enjoy.

1 chicken
1 packet Royco® Chicken dry marinade
2 cloves garlic, crushed
30ml rosemary, chopped

Products used

Chicken Dry Marinade

Vegetarian

This same marinade can be used on giant brown mushrooms. Cook on the braai or in the oven until cooked through.

Family Friendly

A family braai is a great way to reconnect with your children. While waiting for the coals, teach your kids a card game, or have a kick-around on the lawn.

1.
To spatchcock the chicken: Remove the backbone with a sharp pair of scissors, by cutting down from each side of the popes nose. Turn the bird over and squash it flat, breaking the breast bone in the process.
2.
Prepare Royco® Chicken Marinade according to packet instructions. Add the garlic and rosemary.
3.
Marinade the spatchcock chicken for 20 minutes, turning frequently.
4.
To Cook:
•
BRAAI: Heat the braai coals to a medium heat. Place the chicken, skin side down on the braai grid, weight down with a heavy pan or a foil covered brick. Braai for 10-15 minutes until skin is crisp. Turn chicken and braai the other side for another 10-15 minutes.
•
OVEN: Place chicken in a roasting tin, skin side down, with the marinade. Roast at 180°C for 30 minutes, turn and roast for another 30 minutes until skin is brown and crisp.
5.
Serve garnished with rosemary sprigs