If you, like us, would like to lessen how much sugar you use for cooking, this recipe is for you. Using a few simple ingredients and upgraded preparation methods, this is a roast chicken with unique zest to impress.
Spatchcocked Roasted Chicken with Preserved Lime
Recipe By Danielle Renov
- Cooking and Prep: 1 h 15 m
- Serves: 8
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No Allergens
Ingredients (7)
Main ingredients
Sommelier Suggests
Start Cooking
Prepare and Bake the Chicken
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Preheat oven to 190 degrees Celsius (375 degrees Fahrenheit).
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Prepare a baking sheet with nonstick cooking spray. Lay the chickens down flat on the sheet pan.
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Place two hands on the top of the chicken over the breast bone. Apply pressure until you feel the breast bone crack, allowing you to lay the chicken completely flat.
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Use your fingers to gently separate the skin from the flesh.
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Rub preserved limes and garlic directly onto the flesh. Sprinkle in some black pepper, and then replace the skin so that as little flesh as possible is exposed.
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Drizzle olive oil over the top of both chickens. Sprinkle paprika and a little more black pepper over the top.
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Place in the oven and cook for about 45 minutes to an hour until the chicken is golden brown and the skin is crispy!
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