Honey and lemon chicken
Ingredients
- Marinade
- 2 organic lemon, use half of the juice, cut the rest into wedges
- 1 tbsp coarse-grain mustard
- 1 tbsp soy sauce
- 0.5 tbsp olive oil
- 1 garlic clove, pressed
- a little pepper
- 0.5 tsp salt
- 2 tbsp coriander, finely chopped
- Chicken
- 1 chicken (approx. 1.2 kg), spatchcocked by the butcher
- To grill in the oven
- 2 tbsp honey
- To serve
- a little sea salt
- 0.5 bunch coriander, leaves torn off
Total time: 4hr 10m
Preparation Time: 30m
Servings
For
4 people
Nutritional Information
Contains 353 Kcal, 34g Protein, 9g Carbohydrates, 20g Fat
Ingredients
- Marinade
- 2 organic lemon, use half of the juice, cut the rest into wedges
- 1 tbsp coarse-grain mustard
- 1 tbsp soy sauce
- 0.5 tbsp olive oil
- 1 garlic clove, pressed
- a little pepper
- 0.5 tsp salt
- 2 tbsp coriander, finely chopped
- Chicken
- 1 chicken (approx. 1.2 kg), spatchcocked by the butcher
- To grill in the oven
- 2 tbsp honey
- To serve
- a little sea salt
- 0.5 bunch coriander, leaves torn off
Instructions
-
Marinade
Combine the lemon juice with all the other ingredients up to and including the pepper. -
Chicken
Coat the chicken with half of the marinade, cover and leave to marinate in the fridge for approx 30 mins. -
To grill in the oven
Place one baking tray lined with baking paper in the lower half of the oven and one rack in the centre. Preheat the oven to 200°C (top heat or grill only). Place the chicken on the hot rack, cook for approx. 20 mins., turn the chicken and cook for a further 20 mins. Coat twice with the marinade while cooking. In the final 5 mins., brush the chicken with the honey, finish cooking. Remove from the oven. -
To serve
Sprinkle the hot chicken with fleur de sel, garnish with the lemon wedges and coriander leaves. -
Note:
To spatchcock a chicken means to remove the backbone and flatten the chicken (breast side up). This technique is also known as butterflying.
