Lemon and cinnamon spatchcock chicken
|3 cinnamon quills|
|1 spatchcock chicken|
|1 cassia stick|
|5g sage leaves|
|freshly ground black pepper|
- Preheat oven to 180°C. Mix together softened butter with juice and zest of 1 lemon. Season well. Stuff the butter under the skin of the chicken and rub the excess on the skin.
- Place large cinnamon quills on a baking tray, place chicken on top, cut the 2 remaining lemons into quarters and scatter around the chicken.
- Season chicken with grated cassia, salt and pepper. Roast for 50 minutes or until cooked through. Garnish with sage leaves and serve with sweet potato mash.