Herby Chicken Spatchcock with Caesar Salad
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Feeds 3 - 4 people 
Prep time 720m
Cook time 45m
Description
Using the spatchcock method is by far the best way to ensure a chicken cooks evenly on the barbecue and doesn’t dry out. Just marinate it with your chosen flavours and cook away from the heat so that it remains juicy. Using a brush of woody herbs is fun and a way to add extra flavour during cooking
- 1 spatchcock chicken
- 2 slices sourdough or other sturdy bread
- 1 head of garlic, cloves peeled and smashed
- Handful parsley, chopped
- Zest of 1 lemon
- Olive oil
- 1 sprig rosemary
- 1 sprig thyme
- 2 little gem lettuces
- 3 tablespoons mayonnaise
- 3 anchovy fillets
- 2 cloves garlic
- Handful grated Parmesan
- Small squeeze lemon juice
- Combine the whole garlic cloves with the lemon zest, parsley, a good glug of olive oil and some salt and smother all over the chicken. Marinate overnight if you can.
- Mash the anchovy fillets with the garlic and very small pinch salt in a pestle and mortar and combine with the mayonnaise, Parmesan, lemon juice and some black pepper. Set aside.
- Light the barbecue for indirect cooking with the coals banked to one side. Place the chicken over direct heat to crisp up the skin briefly, then move to the cooler side - breast side up - and close the lid. Cook for around 40 minutes, or until the chicken is cooked through and the juices run clear.
- Briefly toast the sourdough on the barbecue, and tear into croutons. Combine with the little gem lettuce leaves and the Caesar dressing
- Once the chicken is cooked, serve with the salad.
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