Lemon, Chilli and Garlic Roast Chicken

Butterflied roast chicken surrounded by lemons, fresh herbs and small jar of pan juices

Lemon, Chilli and Garlic Roast Chicken

You will love this simple, healthy and delicious Lemon, Chilli and Garlic Roast Chicken. Flattening a whole chicken before roasting speeds up the cooking process, and also ensures it's super juicy and flavoursome! This recipe is gluten free, dairy free and nut free.

5 from 1 vote

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Course: Main Course

Cuisine: chicken, dairy free, egg free, gluten free, grain free, nut free

Prep Time: 15

Cook Time: 1 10

Total Time: 1 25

Servings: serves

Calories: 371kcal

Author: Monique

Equipment

Kitchen scissors or a strong sharp kitchen knife
Large roasting tray

Ingredients

1 small whole chicken butterflied - around 1.5kg chicken
3 tbsp extra virgin olive oil
3-4 cloves garlic
2 tsp chilli flakes - add more if you want it spicy
2 tbsp honey
2 lemons
salt and pepper to season

Instructions

Preheat the oven to 180˚C (350F). Line a roasting tray with baking paper.
Make the chicken marinade. Peel and finely chop the garlic, or crush in a garlic press. Combine the olive oil, honey, garlic and chilli flakes in a small bowl. Cut one lemon in half and squeeze the juice into the bowl. Add a pinch of salt and pepper and then stir it all together. Set aside. Cut the second lemon into wedges. Set aside.
Butterfly your chicken if it hasn’t been done already (this is sometimes called “spatchcocked” chicken). This means cutting into the chicken along either side of the backbone, removing the backbone, and then flattening it. It’s easiest done with kitchen scissors but a large sharp knife can do the job too.
Place the butterflied chicken, skin side up, into a roasting tray. Pour the olive oil mixture all over the chicken, then use your fingers to massage it all over the bird. Arrange the lemon wedges in the tray on top of and around the chicken.
Roast chicken until juices run clear and the skin of the chicken is starting to caramelise/blacken. For a 1.5kg chicken this will take about 1 hour and 10 minutes.
Serve hot with your favourite sides. Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Notes

*if you have a nice butcher, you could always ask them to butterfly the chicken for you!

*run out of fresh garlic? Substitute around 3 tsp of minced garlic (from a jar).

Have you made this recipe?I love seeing your creations! Take a photo and then tag me @nourish.everyday on Instagram!

Nutrition

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