Maille Dijon Originale Spatchcock Chicken
Mustard is one of the best marinating ingredients and will intensify the
flavours in your marinade. Try this lemon and rosemary marinade for an
excellent spatchcock chicken
flavours in your marinade. Try this lemon and rosemary marinade for an
excellent spatchcock chicken
Ingredients
- 1 medium-sized whole
chicken - 3 cloves of garlic
- 2 lemons
- 1 tbsp fresh rosemary
- 2 tablespoons Maille Dijon Originale Mustard with White Wine
Preparation
- To spatchcock a chicken, or butterfly it, is to remove the backbone, thus
allowing it to be completely opened out and flattened. This reduces the
cooking time and allows the whole bird to be cooked in different ways,
such as grilling or pan frying and of course roasting. - Juice the lemons into a bowl, crush the garlic cloves and add to the
bowl as well together with the mustard and Rosemary sprigs. - Massage the marinade well, all over the chicken and place in the fridge
to marinate for 2 hours - Cook the chicken over indirect heat on the barbecue for 35 to 40
minutes, or until cooked through, or roast in the oven at
190ºC/375ºF/gas 5 for 30 to 35 minutes.