Garlicky Spatchcock Chicken

There are days when a whole roast chook feels like it’s going to take too long, so I go straight for a spatchcock. It cooks quicker, stays juicy and gives you plenty of crisp skin. My Garlic Butter Seasoning works well here because it melts into the chicken as it roasts and gives you that buttery, savoury finish without fussing around. This is the kind of mid-week dinner I’ll throw together when the fridge is looking bare. Bit of butter under the skin, seasoning on top, and into a hot oven. Simple food that works every time.

Serves: 4

Prep time: 10 minutes

Cook time: 45 to 55 minutes

What you need

• 1 whole chicken, spatchcocked

• 3 tablespoons Smokey Joe’s Garlic Butter Seasoning

• 2 tablespoons softened butter

• 1 tablespoon olive oil

• 1 lemon, halved

What to do

1. Heat the oven to 200°C.

2. Pat the chicken dry.

3. Rub the softened butter under the skin over the breast and thighs.

4. Coat the outside with olive oil and Garlic Butter Seasoning.

5. Place the chicken on a rack or lined tray, skin side up, with the lemon halves beside it.

6. Roast for 45 to 55 minutes until golden and cooked through.

7. Rest for 10 minutes before cutting into portions.

Serving

Good with roasted veg, chips or a simple salad. Spoon the tray juices over the top to finish.