Roast spatchcocked chicken with lemon grass, honey & fish sauce [Waterstones ed. only] from From the Oven to the Table: Simple Dishes That Look After Themselves by Diana Henry

  • soy sauce
  • garlic
  • Show all ingredients...

  • EYB Comments

    This recipe appears on p. xii of the Waterstones edition only.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This recipe appears on p. xii of the Waterstones edition only.

  • Foodycat on October 20, 2019

    Rather than pounding the lemongrass in a mortar, grating ginger etc I put all the marinade ingredients in a mini processor. I only used 1tbs of oil, which was plenty. Did I notice the bit of the method that said to reserve some of the marinade? No, I did not. I STRONGLY advise wearing rubber gloves for rubbing in the marinade and pushing it under the skin. My hands smelled like fish sauce and garlic for hours. It's really delicious and incredibly succulent though - absolutely fell off the bone.

  • Jenny on September 29, 2019

    This dish is absolutely fantastic!

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