How Long Do You Cook A Flattened Chicken

Flat-roast chicken with lemon and herbs

45m prep
35m cook
4 servings

This wonderful roast chicken dish is a satisying Italian dinner to make at home - omit or adjust the chilli amount for the kids. Swap potatoes for artichokes and a salad and you have a satisfying low-carb dinner.

9 Ingredients
5 Method Steps

9 Ingredients

1.6kg whole chicken, boned, butterflied (see Notes, or ask your butcher to do it)
2 tbsp olive oil
2 tbsp lemon juice, plus 1 lemon, sliced
2 garlic cloves, thinly sliced
1 long red chilli, deseeded, thinly sliced
1 tsp oregano
1 tbsp chopped fresh thyme, plus 4 sprigs
8 marinated artichoke hearts with stem (see Notes)
200ml dry white wine
Select all ingredients

5 Method Steps

Preheat oven to 220C.
Place chicken (1.6kg whole chicken, boned, butterflied (see Notes, or ask your butcher to do it)) , skin-side up, in an oiled roasting pan. Drizzle with oil (2 tbsp olive oil) and lemon juice (2 tbsp lemon juice, plus 1 lemon, sliced) , then scatter with lemon slices, garlic (2 garlic cloves, thinly sliced) , chilli (1 long red chilli, deseeded, thinly sliced) , oregano (1 tsp oregano) , chopped thyme (1 tbsp chopped fresh thyme, plus 4 sprigs) and sprigs. Season well. Add artichokes (8 marinated artichoke hearts with stem (see Notes)) to pan, then pour over the wine (200ml dry white wine) .
Roast the chicken for 30-35 minutes until the skin is golden and the juices run clear when the thickest part is pierced (reduce oven to 200C if it's browning too quickly).
Transfer chicken to a board and cut into 8 pieces. Pour pan juices into a jug.
Serve chicken with artichokes, drizzled with a spoonful of pan juices.

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Recipe Notes

How to bone and butterfly a chicken: Place breast-side down on a work bench. Using a small, sharp knife, cut the skin down the side of the backbone, from neck to tail. Cut meat away from the backbone and ribcage, working down 1 side of the chicken until you hit the leg and wing joints. You'll need to cut out the wishbone at the neck end as well. Cut through the joints, leaving wing and leg bones in place, until you get to the plump breast meat. Now work down the other side. You're nearly done. Free the breast meat from the breast bone, being careful not to cut into the skin when you remove the carcass. Feel around for any extra bones and cut them out.

Marinated artichoke hearts with stems are available from delis and Italian food shops.