Glazed Spatchcock chicken recipe

Need a new roast dinner idea for Sunday lunch? Try this glazed Spatchcock chicken recipe. It’s flavoured with lemon and rosemary, for a Mediterranean twist, as well as being coated with a deliciously sweet and sticky barbecue glaze. If you have a barbecue in the garden, you can always partly cook the chicken in the oven and then finish it for the last 20 minutes on a pre-heated barbecue to give an extra smokey flavour.

Ingredients (serves 4)

1 Spatchcock chicken

4-5tbsp Jack Daniel’s® Tennessee Honey™ Barbecue Glaze

1 lemon, zested then squeezed

1 clove garlic, sliced

Few sprigs fresh rosemary, leaves only, roughly chopped

Method

Place the chicken in a roasting tin and pour over the lemon juice. Scatter over most of the rosemary and most of the lemon zest, reserving a little of each for garnishing at the end. Rub the mixture all over the chicken skin.

Add the garlic then spoon over the Jack Daniel’s Tennessee Honey Barbecue Glaze, making sure the chicken is evenly coated in the marinade. Cover and return to the fridge to marinate for at least half an hour.

Preheat the oven to 180°C/160°C fan/Gas 4 and roast the chicken for one hour, basting with the glaze occasionally.

Turn up the oven to 200°C/180°C fan/Gas 6 and cook for a further 15-20 minutes until the skin is crispy and brown. Check that the meat is completely cooked through.

Transfer to a board and scatter over the remaining rosemary and lemon zest. Cut into pieces and serve with diced roast potatoes and roasted peppers.

Recipe courtesy of Jack Daniel’s Barbecue Sauces