Devilled Chicken
recipe
Devilled Chicken
No commentsIngredients
- 1 small chicken, weighing about 1.1kg
- 2 lemons
- 4 tbsp olive oil
- 4 whole cloves garlic
- 1 tsp dried, crushed chillies
- 1 tsp dried sage
- green salad, to serve
Serves:
4
Preparation:
140
Cook Time:
40
Total Time:
180min
Directions
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- Place the chicken breast-side down on a chopping board. Using poultry shears or strong scissors, cut either side of the backbone and discard. Turn over and cut in half along the centre of the breastbone. Use a pan or rolling pin to beat the chicken halves to flatten slightly.
- Mix the juice of lemon with the remaining ingredients and place in a wide shallow dish.
- Coat the chicken, cover and place in the fridge to marinate (hours minimum). Allow it to come to room temperature just before cooking.
- Heat a large cast-iron frying pan over a medium heat for minutes, then add the chicken halves skin-side down and set the smaller pan on top to weigh them down. Cook for minutes until well browned, turn and cook the other side for minutes.
- Reduce the heat and pour the marinade over. Add the remaining lemon (cut into quarters) to the pan. Cover and cook for minutes then turn and cook for a further minutes until cooked through in the thickest part of the leg. Serve with the cooking juices and a green salad.
Source: Tesco
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