Spatchcock BBQ Chicken Recipe

Ingredients

• 1 whole chicken (about 1.4 kg/3 lb, bones included)
• 2 tablespoons (5 g/0.2 oz) chopped fresh herbs or 2 teaspoons dried (oregano, basil, thyme)
• 1 tablespoon (7 g/0.3 oz) paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ¼ teaspoon chile powder
• ¼ teaspoon freshly ground black pepper
• 1 teaspoon salt
• 1 lemon, halved and juiced
• 2 tablespoons (30 g/1.1 oz) ghee or butter
• ½ cup (120 ml/4 fl oz) chicken stock or Bone Broth

1. Preheat the oven to 400°F (200°C, or gas mark 6). Remove the chicken from the fridge and let it sit on the kitchen counter while you prepare the seasoning.
2. To make the seasoning, wash and chop the herbs, if using fresh herbs. Mix with the paprika, onion powder, garlic powder, chile powder, black pepper, and salt.
3. Put the chicken on a cutting board, breast-side down. Using kitchen scissors, start snipping the chicken where its backbone cuts down from the tail along each side. Keep the backbone to make chicken stock or Bone Broth.
4. Open the chicken and cut the cartilage covering the breastbone using a sharp knife. Rub some of the seasoning and lemon juice inside the chicken. Flip the chicken over and press down to flatten it.
5. Using your fingers, rub the ghee or butter under the skin. To do this, simply pull up the skin of the chicken and massage the fat into the flesh. Spread the remaining ghee on top of the skin: this will help the skin become crispy. Rub the chicken with the rest of the seasoning and squeeze the remaining lemon juice all over.
6. Push the tips of the wings behind the breastbone where the neck is. Place the chicken cutside down in a baking sheet. Place the lemon halves on the sheet and pour in the chicken stock. Cook in the oven for 45 to 50 minutes. Baste the juices over the chicken once or twice during the cooking process.
7. The chicken is done when a meat thermometer in the breast meat reaches 150°F (65°C) and the thighs 170°F (77°C). Remove from the oven and let rest for 10 to 15 minutes before cutting it in quarters. Try it with Grated Green & Feta Salad.