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Member recipe

Roast Chicken

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Serves 4

A herby, spatchcocked chicken which cooks in short order. Adapted from Jacques Pepin.

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  • One 2 kg chicken
  • 4 large garlic cloves, minced
  • 2 tbsp Dijon mustard
  • 2 tbsp dry white wine (vermouth ok)
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp soy sauce
  • 1 tsp Tabasco
  • 1 tsp herbes de Provence
  • 1/2 tsp salt


    1. Preheat to oven to 225 C.
    2. Place the chicken on a cutting board, breast side down and, using kitchen scissors, cut along either side of the back bone to remove it. Turn the chicken over and press gently but firmly on the breast bone until the chicken flattens.Using a sharp knife, slash partway through both sides of the joint between the thigh and the leg. do the same with the joint between the wing and the breast.
    3. Combine the remaining ingredients in a bowl. Whisk well. In a large, oven proof frying pan or shallow, flame proof casserole place the chicken skin-side down and pour half the sauce over it, rubbing into the flesh. Turn the chicken over and pour the remaining sauce on to it and rub in.
    4. Place the pan over high hear for about 5 minutes, until the chicken begins to sizzle and brown. Transfer to the oven and roast for about 30 minutes until the skin is crackly and the chicken is cooked through. Rest for 5 minutes before carving.

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