Soy Spatchcock Chicken

Ingredients:

1.25Kg spatchcock chicken

Juice and zest of 1 lemon

Juice and zest of 1 lime

50g clear honey

30ml soy sauce

Method:

To prepare the marinade, put the lemon and lime juice and zest, honey and soy sauce into a large bowl (big enough to hold the chicken) and mix together well. Put the chicken into the marinade and coat it well all over. Cover the bowl and refrigerate for 2-3 hours, or overnight if possible.

Preheat the oven to 220˚C.

Place the chicken, opened out, in a roasting tin. Pour any remaining marinade over the chicken and add some water to the roasting tin so the honey juices don’t burn. Cook in the centre of the oven for 30 minutes.

Reduce the heat to 180˚C and cook for a further 30 minutes, or until the chicken is cooked through, basting it frequently.

Serve the chicken with new potatoes and a green salad.

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