A crisp golden skin and tasty juiciness within is the result of cooking chicken this way. Fast and effective, the ‘spatchcock’ style is to flatten a small bird so it cooks through easily. Buy one ready prepared, or ask you butcher to do it. To spatchcock the chicken yourself, cut out the backbone with a pair of poultry scissors, and flatten the bird firmly with the palm of your hand. Run a metal or bamboo skewer through the chicken, thigh to thigh, to hold it together neatly.
1 baby chicken (poussin)
1-2 tbsp Herbes de Provençe olive oil
Preheat oven to 190° C, set to Convection, rack position B.
It is best not to cook the chicken straight from the fridge. Allow it to warm up a little first. Place the grill tray in the oven tray and put in the oven to heat.
Brush the chicken with oil and sprinkle the herbs over the top.
Place on the heated tray and bake for 40 - 45 minutes. Turn off the oven and stand the trays and chicken on top of the oven for 10 minutes or so to rest, before serving.
Place a piece of foil over the top of the chicken if your kitchen is not warm.
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