John Torode's Speedy Spatchcock Chicken | This Morning

Take a whole chicken and remove the backbone to spatchcock it.

Make deep slashes into the skin of the chicken for marination.

Place sliced onions in a tray to allow air circulation during cooking.

Put the spatchcocked chicken on top of the onions.

Cover the chicken with garlic salt and lemon juice.

Marinate the chicken in the fridge overnight for best results (optional).

Prepare a marinade by mixing yogurt with madras curry paste or korma curry paste.

Smother the yogurt and curry mixture all over the marinated chicken.

Optionally, let the chicken marinate again overnight or cook immediately.

Roast the chicken in the oven at 180 degrees Celsius for about 50 minutes.

Prepare a cucumber salad by half peeling cucumbers and removing some seeds.

Sprinkle salt over the cucumbers and add rice vinegar or white vinegar.

Add chopped spring onions, green chilies, red chili flakes, and sesame seeds to the cucumbers.

Cut an iceberg lettuce into quarters and drizzle with vinegar and grated parmesan cheese.

Make flatbreads using equal quantities of flour and yogurt, adding a little water and baking powder.

Remove the roasted chicken from the oven, which should have a dark, crispy crust.

Take the chicken apart, removing the legs and breasts, and serve with the cucumber salad and flatbreads.

Equipment Needed

Dietary

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