1.7kgspatchcock chicken (approx weight)(see my post for link to how to do yourself or ask your butcher to spatchcock it)
1tbspfennel seeds
2garlic gloves, grated
1lemon
1tbspdried oregano
1tbspsmoked paprika
a handful of flatleaf parsley (leaves only)
sea salt and freshly ground pepper
2tbspolive oil
1tbspcold water
Instructions
Pre-heat your oven to 180°C/ Fan 160°C
Make sure your chicken is at room temperature and spatchcock your chicken (see post for link to 'How to...') and place on a baking tray
Make your marinade: In a pestle and mortar, crush your fennel seeds. Then, grate in your garlic, lemon zest and add the oregano, smoked paprika and a good pinch of salt and pepper. Lastly add in the oil and water and mix well
Pour over the marinade and rub all overCover the chicken with foil and pop in the oven for 45 mins.Then, remove the foil, baste the meat and return to the oven, uncovered, for 15 mins or until nice and golden and crispyThe chicken is cooked when it reaches 71 C on a meat thermometer or if you insert a skewer or knife into the thickest part of a thigh and its juices run clear(If not, return the chicken to the oven for a further 5-15 mins before checking again)
When you're happy it's cooked, transfer to a serving plate and rest for 20 mins covered, loosely, with foil.Sprinkle chopped parsley leaves and the lemon wedges.