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Spatchcock Chicken with Herby Yogurt Dip Recipe

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Spatchcock Chicken with Herby Yogurt Dip

Spatchcock means to remove the breastbone and backbone of the chicken before grilling. Chicken seasoned with lemon zest, garlic, drizzled with olive oil and baked. Served with a herby yogurt dip with mint and dill alongside some beautifully roasted fennel and cherry tomatoes.

Ingredients of Spatchcock Chicken with Herby Yogurt Dip

  • For the chicken:
  • 1 whole chicken, spatchcocked
  • Bulb of garlic
  • 1 lemon zest
  • Salt
  • Pepper
  • Olive oil

  • For the dip:
  • 1 cup yogurt
  • Some parsley
  • Some dill
  • Some mint
  • Salt

  • For the fennel with cherry tomatoes:
  • 2 bulbs of fennel
  • Some cherry tomatoes
  • Some black olives
  • 2 cloves of garlic
  • Some thyme
  • Butter
  • Salt and pepper
  • 1 glass of white wine
  • Herbs

How to Make Spatchcock Chicken with Herby Yogurt Dip

  1. For the chicken:
  2. Cut the chicken open right through the middle and place it flat in a roasting tray.
  3. Put a whole bulb of garlic all around along with some lemon zest.
  4. Season some salt and pepper and drizzle with little Olive oil.
  5. Set the oven at 200 degrees and bake for around 30 - 40 minutes.

  6. For the dip:
  7. In a bowl pour the yogurt along with the parsley, dill, mint and mix. Season with some salt and serve.

  8. For the fennel with cherry tomatoes:
  9. In a pan boil some water and add two chopped fennels. Let it boil for 2 minutes and strain.
  10. In the same pan boil some cherry tomatoes for a minute and strain.
  11. Take a bowl and put the boiled fennel and cherry tomatoes in it. Add some black olives, some thyme and dress it up with some herbs.
  12. Add some butter, little salt and pepper along with 1 glass of white wine.
  13. Set the oven at 220degrees and bake for 30-40 minutes.

  14. To serve: Serve the chicken with the fennel and cherry tomatoes and herby dip on the side.

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