"We use Thirlmere chickens and spatchcocks," says Jonathan Barthelmess of Greca and The Apollo. "They're so tender, have a good breast-to-thigh ratio, and cook beautifully over the barbecue."
- 50 gm butter
- 200 ml chicken stock
- 1 head of garlic, halved
- 2 spatchcocks (about 500gm each), butterflied
- 50 ml extra-virgin olive oil
- 1 lemon, halved
- Thinly sliced long red chilli in extra-virgin olive oil, to serve
- 1Preheat oven to 160°C and a barbecue or char-grill pan to high. Add butter, stock and garlic, cut-side down, to a flameproof roasting pan and roast for 20 minutes. Meanwhile, season spatchcock, drizzle with oil and grill, skin-side down first and turning once, until golden (2-3 minutes each side).
- 2Transfer spatchcock, skin-side up, to roasting pan, add lemon, cut-side down, and roast until spatchcock is cooked and juices run clear when a thigh is pierced with a skewer (10-15 minutes).
- 3Joint spatchcock with a sharp knife and transfer to a platter with roasted garlic and lemon. Spoon over roasting juices, season to taste with freshly ground pepper and serve with chilli in oil.
Drink suggestion: 2016 Alpha Estate Greek rosé. Drink suggestion by Sam Christie.