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Butterflied chicken

  • Preparation Time10 mins
  • Cooking Time25 mins
  • Serves8
  • DifficultyEasy
10g chopped fresh rosemary leaves, plus 2 sprigs
3 garlic cloves, chopped
2g lemon zest
25ml lemon juice
Good olive oil
Salt
Freshly ground black pepper
2 roasting chickens (1.1 to 1.3kg each), deboned and butterflied
1/2 lemon, thinly sliced
1) Mix the chopped rosemary, garlic, lemon zest, lemon juice, 1 tbsp olive oil, 2 tsp salt and 1/2 tsp pepper together in a small bowl to make a paste.

2) Place the chickens on a sheet pan, skin side up, and loosen the skin from the meat with your fingers. Place half of the paste under the skin of each chicken. Rub any remaining paste on the outside and underside of the chickens.

3) Turn the chicken skin side down and scatter the lemon slices and sprigs of rosemary over each chicken. Season with salt and pepper. Roll each chicken up, cover with plastic wrap and refrigerate for at least 1 hour.

4) Heat a griddle with coals. Spread the coals out in one dense layer and brush the griddle with oil. Unroll the chickens, place them on the griddle and cook for 12 minutes on each side.

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Nigella serves up Sicilian pasta with tomatoes, garlic and almond. Plus, she makes a fiery dish inspired by her early party days in Florence.

S1:E1
22mins

Episode 7

Hugh Fearnley-Whittingstall spends a summer living on a vegetarian diet. He creates varied and exciting meals using the vegetables growing in his garden.

S1:E7
44mins