You will need:
- 2 tsp finely chopped rosemary
- 1 Tbsp finely chopped parsley
- 4 cloves garlic, finely chopped
- 20g butter, softened
- 1 tsp salt
- 1.6kg spatchcock chicken
Let's make it:
Step 1:
Turn on the Sunbeam Café Style 6-Slice Sandwich Press & Maker to preheat.
Step 2:
In a large bowl, combine the herbs, garlic, butter and salt. Mix well to combine. Pat the spatchcock chicken dry with paper towel, then add to the bowl with the herb butter. Smother all surfaces of the chicken with the butter on all sides.
Step 3:
Place chicken in the grill and close the lid, lock in place and cook for 15 minutes, or until beginning to brown. Open the lid and flip the chicken over (this helps to cook it evenly!) and cook for a further 15 minutes, or until cooked through completely with crisp and golden skin, 15 minutes (total cook time 30 minutes). Remove from the grill, slice and enjoy!
Cook's Tip:
Ask your butcher to spatchcock a whole chicken for you, or you can use kitchen scissors to remove the spine and flatten the breastbone yourself if you’re confident. Add a pinch of lemon zest to the butter if you have some on hand for extra flavour.
