Chicken Family friendly Main

Flat-roast chicken with lemon and herbs

Name: Flat-roast chicken with lemon and herbs
Prep time: 45 min
Cook time: 35 min
Total time: 80 min
Yield: 4
Ingredients: 1.6kg whole chicken, boned, butterflied (or ask your butcher to do it); 2 tablespoons olive oil; 2 tablespoons lemon juice, plus 1 lemon, sliced; 2 garlic cloves, thinly sliced; 1 long red chilli, deseeded, thinly sliced; 1 teaspoon dried oregano; 1 tablespoon chopped fresh thyme, plus 4 sprigs; 8 marinated artichoke hearts with stem; 200ml dry white wine

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45m

35m

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by Jill Dupleix

Food writer

Oct 03, 2015

This wonderful roast chicken dish is a satisying Italian dinner to make at home - omit or adjust the chilli amount for the kids. Swap potatoes for artichokes and a salad and you have a satisfying low-carb dinner.

1.6kg whole chicken, boned, butterflied (or ask your butcher to do it)
2 tablespoons olive oil
2 tablespoons lemon juice, plus 1 lemon, sliced
2 garlic cloves, thinly sliced
1 long red chilli, deseeded, thinly sliced
1 teaspoon dried oregano
1 tablespoon chopped fresh thyme, plus 4 sprigs
8 marinated artichoke hearts with stem
200ml dry white wine

Method

1.

Preheat oven to 220°C.
2.

Place chicken, skin-side up, in an oiled roasting pan. Drizzle with oil and lemon juice, then scatter with lemon slices, garlic, chilli, oregano, chopped thyme and sprigs. Season well. Add artichokes to pan, then pour over the wine.
3.

Roast the chicken for 30-35 minutes until the skin is golden and the juices run clear when the thickest part is pierced (reduce oven to 200°C if it’s browning too quickly).
4.

Transfer chicken to a board and cut into 8 pieces. Pour pan juices into a jug.
5.

Serve chicken with artichokes, drizzled with a spoonful of pan juices.