Spatchcocked chicken with dripping bread from The Guardian Feast Supplement, May 11, 2019 (page 4) by Yotam Ottolenghi

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Notes about this recipe

  • Dolcetto23 on November 27, 2024

    PS I had no bread and no parsley so just did the chicken - but it generated plenty of lovely gravy, we had it with potatoes and salad and it was great. I will try to do the whole caboodle next time!

  • Dolcetto23 on November 27, 2024

    Easy and delicious - another Ottolenghi triumph. I used a bit too much chilli - in the absence of paprika - but we survived. I also added a bit of Za'atar (to the butter) and that was good. But the main revelations for me were two: first the one everyone else knows, because there are loads of spatchcock chicken recipes around but this is the first time I've cooked one and it's amazing how it all cooks at once, fast and perfectly! The breasts were SO tender and not at all dried out, while the legs were also spot on - magic! The second was using a bit of baking powder on the skin, which meant I got a crispy skin I had no right to expect, having taken my damp chicken out of a plastic shrink wrap just before prep. No need to dry it out for hours / with a hairdryer. Definitely a repeat, with variations to what I add to the butter . . .

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