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Flat-roast chicken with lemon and herbs
Flat-roast chicken with lemon and herbs
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Prep Time:
45 minutes
Cook Time:
35 minutes
Total Time:
80 minutes
Delicious Italian roast chicken with adjustable spice level, swap potatoes for artichokes and salad for a low-carb twist.
Ingredients:
  • 1.6kg whole chicken, boned, butterflied (see Notes, or ask your butcher to do it)
  • 36.40 gm olive oil
  • 42.00 gm lemon juice, plus 1 lemon, sliced
  • 2 garlic cloves, thinly sliced
  • 1 long red chilli, deseeded, thinly sliced
  • 1 tsp oregano
  • 20.00 ml chopped fresh thyme, plus 4 sprigs
  • 8 marinated artichoke hearts with stem (see Notes)
  • 200ml dry white wine
Instructions:
  • Heat your oven to 220 degrees Celsius.
  • In an oiled roasting pan, lay the chicken skin-side up. Drizzle with oil and lemon juice, then top with lemon slices, garlic, chili, oregano, chopped thyme, and sprigs. Season generously and add artichokes to the pan. Finally, pour the wine over everything in the pan.
  • Roast the chicken until the skin is golden and the juices run clear when the thickest part is pierced, approximately 30-35 minutes. If it's browning too quickly, reduce the oven temperature to 200C.
  • Place the chicken on a cutting board and divide it into 8 pieces. Pour the delicious pan juices into a small jug.
  • Present the chicken alongside artichokes, then elegantly drizzle with a spoonful of the flavorful pan juices.

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