Lemon and cinnamon spatchcock chicken

lemon_and_cinnamon_spatchcock_chiceken-600x450

Ingredients

3 cinnamon quills
75g butter
1 spatchcock chicken
Himalayan salt
1 cassia stick
3 lemons
5g sage leaves
freshly ground black pepper

Method

  1. 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.
  2. Place large cinnamon quills on a baking tray, place chicken on top, cut the 2 remaining lemons into quarters and scatter around the chicken.
  3. 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.

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Recipe Types

chicken

Chicken

baked-goods

Treats & Bakes

pork

Pork

vegetarian

Vegetarian

fish

Fish

salad

Salads & Sides

beef

Beef

snack

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breakfast

Breakfast

lamb

Lamb

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Recipe Index