Spatchcocked chicken with a warm Sicilian-inspired dressing

Spatchcocked chicken makes cooking a large chicken ie 3-3.5kgs much quicker than traditional roasting.

Ask you butcher to spatchcock your chicken for you or see guide in cooking instructions


​1 x 3.5kg chicken spatchcocked

salt, course ground black pepper and olive oil


2-3 large cloves of garlic, chopped

Zest & juice of 1/2 lemon

1 tbsp of pine nuts, toasted

1tbsp capers, roughly chopped

1tbsp raisins

small handful of flat-leaf parsley roughly chopped

1/2 - 1 tsp chilli flakes (to taste)

1 large tomato finely chopped

1 tsp dried oregano

2 tbsps olive oil

salt & freshly ground black pepper

Note: this is a rough guide to quantities of ingredients that can be used for the dressing, things can be left out or other things added depending on what you have in your store cupboard or what you like, olives or anchovies could be added

raisins could be substituted with roughly chopped dried apricots, different fresh herbs can be used, use what ever takes your fancy.


Pre-heat oven to 200˚C

Place chicken in a roasting tin, season with salt & pepper all over skin and rub with a drizzle of olive oil. Roast in oven for around an hour and 1/4 or until internal temperature is 70˚C and juices run clear.

Combine all the ingredients for the dressing in a bowl.

When chicken is cooked, remove from roasting tin, pour off any excess fat and add contents of bowl to tin. Put chicken back in tin skin side up, cover with foil and leave to rest for 5-10 mins.

Place chicken onto a large plate, spoon over warm dressing, serve with a salad and maybe some crusty bread to soak up the delicious juices.