Free-Range Moroccan Marinated Spatchcock Chicken

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Large free-range West Country chicken, delicious either roasted in the oven or cooked over the grill.

Cooking instructions:

Take the chicken out of the fridge in advance and let it come up to room temperature. Pre heat your oven to 180c and place the chicken, skin side up, in a shallow roasting tray. You won't need any oil, the marinade will stop the meat sticking. Roast for 35 minutes, until the skin is golden. To check if it is cooked, insert a knife in between the wing and the breast, if the juices run clear it is ready to eat.

Marinade: Ginger, green chilli, cumin, coriander, sumac, turmeric, lemon juice, pomace oil, mint, fennel seeds, black pepper.

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