Name: Spatchcocked chicken with soft cheese & basil
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 8
Cuisine: British
Ingredients: 2 small chicken about 1.25kg/2lb 12oz each; 250g tub ricotta; 85g parmesan grated; good handful basil leaves torn; grated zest and juice 1 lemon; 2 tbsp olive oil

Home
Recipes
Spatchcocked chicken with soft cheese & basil

Spatchcocked chicken with soft cheese & basil

Mary Cadogan

Save recipe

Serves 8

Easy

Prep: 30 mins

Cook: 40 mins - 50 mins

0 reviews

loading...

Small chickens work brilliantly on the barbecue as they are much quicker and easier to cook

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Broad beans & peas with mint butter

A star rating of 4.4 out of 5.3 ratings

Ingredients

Nutrition

Units:

MetricUS

2 small chicken

about 1.25kg/2lb 12oz each
250g tub ricotta
85g parmesan

grated
good handful basil leaves

torn
grated zest and juice 1 lemon
2 tbsp olive oil

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal442
fat28g
saturates11g
carbs1g
sugars1g
fibre0g
protein46g
salt0.59g

low

Method

step 1

With a large, heavy knife or sturdy kitchen scissors cut down either side of the backbone of 1 chicken. Open out the chicken and press to flatten with your hands. Loosen the skin over the breast and legs. Repeat with the other chicken.
step 2

Mix the ricotta, Parmesan, basil, lemon zest and some seasoning. Spoon the stuffing between the skin and flesh of the chickens, spreading it as evenly as possible over the breast and the tops of the legs. Fold the skin back over the stuffing and use your hands to continue to smooth the stuffing over the breast and onto the tops of the legs.
step 3

Season the chickens all over, then sprinkle with lemon juice and olive oil and rub over the skin. Push two large metal skewers into each chicken in a cross shape through the legs to keep them flat and make them easier to turn.
step 4

Cook, skin-side down, for 20-25 mins over a moderate heat, then turn over and cook for a further 20-25 mins. Check they are cooked by piercing the thickest part of the leg. If the juices run clear the chicken is cooked. If not, continue to cook for a further 10 mins and test again. Transfer chickens to a large board and cut into portions to serve.

Recipe from Good Food magazine, July 2011

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now