Spatchcocking your chicken makes for deliciously moist meat that’s quick to cook and looks super impressive. Serves: 4 Prep: 15 – 20 minutes Cook: 45 minutes to an hour 1 spatchcocked 1.5kg chicken Zest of 1 lemon Juice of half a lemon 3 - 4 garlic cloves finely minced 2/3 pack tarragon leaves stripped and finely chopped 1/3 pack tarragon leaves stripped and reserved for garnish 100g margarine, remove from fridge 20 minutes before using.
Maldon salt and freshly ground black pepper 100ml chicken stock 50ml white wine or kosher vermouth 1-2 tsp honey 2-3 red onions cut in wedges 2 heads red chicory quartered 2 heads chicory quartered Mild olive oil.