Spatchcocking or butterfly chicken is simply done by removing the big backbone from the chicken and pressing it down. This will help reduce the cooking time of the chicken and will also hold a marinade better. This one is made using our own delicious marinade of lime, chilli and ginger.
Remove cling film and roast in a preheated oven at 180c (fan assisted 170c) for 70 minutes.
The Brown Pig