Barbecue roasted spatchcock chicken and a walk through lavender.
Roast chicken has to be one of this family’s favourite meals. I love roast chicken as you can add such a variety of flavours. Spices, smoked or plain and simple, roast chicken rules. Not only do you get the most wonderful plate of food but you also get leftovers. Tonights chicken was flavoured with lemon, garlic and oregano, it was then barbecued. Delicious.
Spatchcocking a chicken is easy, poultry shears are used to remove the backbone and then you press the chicken flat with the heal of your hand. You can of course ask your butcher to do this for you.
Spatchcock the chicken before you marinade it as the flavours can penetrate inside and out far faster.
juice and zest of a lemon
a handful of fresh oregano
1 garlic clove crushed
salt and pepper
1 tbsp olive oil
- Mix the marinade ingredients together in a non metalic bowl.
- Add in the chicken and massage the marinade in well. Leave to infuse for between and hour and four hours.
- Light the BBQ and leave to come up to temperature. Look at the temp gauge or wait until your coals become white hot.
- Place chicken on the grill cut side down and leave to roast. You need to turn the chicken every 15 minutes for an hour. After the hour check the thickest part of the chciken and if the juices run clear then the chicken is cooked through. Rest for 10 to 15 minutes.
- Carve and serve. You can have roasties and traditional veg, rice and peas or cous cous and salad. It is up to you and ring the changes.
You may know I’m trying hard to change the way I view food and my diet. I’m not denying myself anything. Nothing is bad, everything is good. It is the balance that makes the difference. I’m also increasing my level of positive exercise. Exercise that does me good both in body and in spirit. So my most recent walk was around a local lavender field. Wonderful colours, amazing fragrances and the sheer joy of others sharing the experience.