Open original
Lucas Vallecillos on Instagram: "Roasted Spatchcock Chicken with Anchovy marinade and quick Salsa verde! Ingredients : • 1 whole chicken (for spatchcocking, ~1.6–2 kg) Marinade: • 5 anchovy fillets (oil-packed) • Zest of 2 lemons • Juice of 1 lemon • 4 cloves garlic • 1 tbsp Dijon mustard • 1 tsp chilli flakes (optional but great) • Big handful rosemary + thyme (or one of each) • Black pepper • Olive oil (enough to make a paste) Vegetable bed : • Potatoes (halved or quartered depending on the size ) • shallots halved • carrots or fennel or both • Whole garlic bulb cut in half • Lemon halves (cut side up) Toss with: • Olive oil • Black pepper, salt • Few thyme sprigs Salsa verde: • Parsley, chopped • 1 red chilli, diced • 1 lemon zest • Extra virgin olive oil Bon appétit 🙏 #chicken #easyrecipes #comfortfood #homecooking #foodreels"
▤Recipe
Iinstagram.com

Lucas Vallecillos on Instagram: "Roasted Spatchcock Chicken with Anchovy marinade and quick Salsa verde! Ingredients : • 1 whole chicken (for spatchcocking, ~1.6–2 kg) Marinade: • 5 anchovy fillets (oil-packed) • Zest of 2 lemons • Juice of 1 lemon • 4 cloves garlic • 1 tbsp Dijon mustard • 1 tsp chilli flakes (optional but great) • Big handful rosemary + thyme (or one of each) • Black pepper • Olive oil (enough to make a paste) Vegetable bed : • Potatoes (halved or quartered depending on the size ) • shallots halved • carrots or fennel or both • Whole garlic bulb cut in half • Lemon halves (cut side up) Toss with: • Olive oil • Black pepper, salt • Few thyme sprigs Salsa verde: • Parsley, chopped • 1 red chilli, diced • 1 lemon zest • Extra virgin olive oil Bon appétit 🙏 #chicken #easyrecipes #comfortfood #homecooking #foodreels"

  • Roasted spatchcock chicken is the main dish, using one whole chicken weighing about 1.6–2 kg.
  • The chicken marinade is made with 5 oil-packed anchovy fillets, lemon zest and juice, 4 garlic cloves, Dijon mustard, chilli flakes, rosemary, thyme, black pepper, and olive oil blended into a paste.
  • The chicken is paired with a vegetable bed of potatoes, shallots, carrots or fennel, a halved garlic bulb, and lemon halves.
  • The vegetables are tossed with olive oil, salt, black pepper, and a few thyme sprigs before roasting.
  • A quick salsa verde tops the dish, made from chopped parsley, diced red chilli, lemon zest, and extra virgin olive oil.
  • Chilli flakes in the marinade are optional but recommended for extra heat.

⊙ Ingredients

  • 1 whole chicken for spatchcocking, ~1.6–2 kg
  • 5 anchovy fillets oil-packed
  • lemon zest zest of 2 lemons
  • 1 lemon juice juice of 1 lemon
  • 4 cloves garlic
  • 1 tbsp Dijon mustard
  • 1 tsp chilli flakes optional but great
  • rosemary big handful
  • thyme big handful (or one of each)
  • black pepper
  • olive oil enough to make a paste
  • potatoes halved or quartered depending on the size
  • shallots halved
  • carrots or fennel or both
  • fennel or carrots or both
  • whole garlic bulb cut in half
  • lemon halves cut side up
  • olive oil
  • black pepper
  • salt
  • thyme sprigs few
  • parsley chopped
  • 1 red chilli diced
  • 1 lemon zest
  • extra virgin olive oil

Your notes

Save this item to your library to add private notes.