However, this is how we like to prepare and serve chicken during hot weather: spatch-cocked, smothered in mixed herbs and lemon juice, then roasted in the oven until crispy and brown all over. The only accompaniments necessary, really, are simple potatoes in their skins (either boiled, if new, or baked in their jackets if main crop) and a salad of your choice ... unsurprisingly (being complete Grecophiles!) our choice was a fresh, herby Greek salad. We also added a few lightly boiled/steamed French beans last night, which gave an extra flavour and texture - very nice!
As you will notice, I also indulged in a drop of Pinot Grigio last night, too!
My mouth is watering! (Puzzled aboutspatch-cocked)
ReplyDeleteSarah, spatch-cocking a chicken is basically splitting it down the breastbone and opening it out to "butterfly" it (although I think there may be more fancy ways involved in doing it "properly"!!). It helps the chicken cook more quickly and easily ... plus you get the benefit of a lot more crispy skin!
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