herb marinated chicken

servings
4

method

Open out the carcass like a book, press flat and place in a roasting tray. In a pestle and mortar or with a rolling pin and a metal bowl, bash and bruise the flavor out of the herbs, squash in the garlic cloves and pour in the olive oil. Mix and rub all over the chicken they lay it out flat, skin-side up, and grate over half the ginger.

If you have time, leave it for a couple of hours to marinate.

Preheat your oven to 220°C/425°F/gas 7. Season the chicken well after marinating and place it in the preheated over for 30 minutes. Remove and lay the lemon slices over the chicken, then grate the rest of the ginger all over. Tilt the tray and spoon over all the lovely cooking oils before adding the wine to the tray and cooking for another 20 minutes or until nice and golden and cooked through – the juices should run clear. Alternatively, you can use chicken breasts and cook in the preheated oven for 30 minutes.

Remove from the oven and rest for 10 minutes before serving.

ingredients

• 1 spatchcocked chicken (about 1.6kg), or 4 chicken breasts, free-range or organic
• a bunch of summer savory
• a bunch of fresh rosemary
• 8 cloves of garlic, skins left on
• 8 tablespoons of extra virgin olive oil
• a thumb-sized piece of fresh root ginger
• sea salt and freshly ground black pepper
• 2 lemons, washed and thinly sliced
• 2 glasses of Chardonnay

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1. by Andrea on Sat 07 Jan 2012 @ 18:07

I made this recipe today and i loved it! it was so amazing and so tasty! I watch your show from Uruguay (South America). Thanks for your recipes Jaime!!

2. by Sheldon on Thu 08 Dec 2011 @ 17:49

I beleive the wine is going to add a really nice perfume to the dish, so it's not necessary, but it is a nice touch. So if you don't want the alcohol I would try it without. Just a heads up though, the wine's alcohol burns off so you wouldn't be consuming the alcohol anyway.

3. by kuraisha on Tue 15 Nov 2011 @ 07:26

Can I swop the use of wine for something non alcoholic? Any suggestions?

4. by katie on Wed 12 Oct 2011 @ 14:53

mazzy81 - i made this dish tonight which was delish. i made it with tagliatellie, salad with a wholegrain mustard dressing and made jamie's white bread and plaited it and brushed the bread with olive oil, crushed garlic and rosemary, and used excess juice from the dish to dip the bread in. it was gorgeous

5. by liaifen on Tue 20 Sep 2011 @ 16:49

"season the chicken well" means season with salt and pepper. he lists sea salt and freshly ground black pepper

6. by chieh on Sat 25 Jun 2011 @ 03:36

No salt and pepper? I am trying out this dish today. shall update later

7. by Mazzy81 on Sun 22 May 2011 @ 15:39

This has become one of my favorite dishes and I've cooked it many times, teaming it up with Jamie's Baked French Potatoes and Best Ever Green Peas. It's really yummy, but I think my sides dishes may have too much of their own flavor and the chicken would be better off with something more plain. Any ideas on what to serve this dish with as an alternative?

8. by Ranaissance on Fri 07 May 2010 @ 08:56

Thanks Jamie, for introducing me into exciting world of cooking. I want to try this recipe but can I do it on a pan instead of an oven. If yes, how?

9. by Caisee on Sat 13 Mar 2010 @ 02:56

Summer Savory - what herb can I use instead of summer savory?

10. by Tauseef on Sun 04 Oct 2009 @ 01:59

Once again Mr Oliver you are doing excellent service to us amateurs with your concoctions. lovely chickeny taste from this bird, I am instructing my wife to be making this most often.

Tauseef
Karachi

11. by LINDA DOCHERTY on Mon 23 Mar 2009 @ 11:09

I tied this recipe yesterday, after learning how to spatchcock a bird. flavors wonderful although we didn't have any summer savory so substited with thyme. This will now become a favourite, as rhere is so lttle trouble making and it delivers great tastes.

12. by Peter on Sun 08 Mar 2009 @ 18:50

Amazing! Used chicken legs (a whole chicken would've been too much), added parsley and chervil to the mix, and sprinkled the legs with lemon zest.

Beautiful

13. by Lily Dove on Sat 14 Feb 2009 @ 19:36

i loved it

14. by Kat on Fri 30 Jan 2009 @ 09:36

I tried this recipe and it was lovely - i didn't add the lemons (as i forgot to buy them!) but it still tasted good. I will definatly be using this recipe again - it was very easy to follow and wasn't complicated. 10/10.

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