Peppery Spatchcock Chicken
Peppery Spatchcock Chicken



  • 1 tbsp whole black peppercorns
  • 5 grated garlic cloves, plus 1 whole bulb of garlic
  • 1 tsp turmeric
  • 1 lemon, juice only
  • 1.5 kg whole spatchcocked chicken
  • 1 tbsp olive oil
  • 400g Greek yoghurt
  • Chopped coriander
  • Homemade slaw, to serve
  • Crush the peppercorns in a pestle and mortar, then add ½ tsp of salt and the grated garlic, and pound to a thick paste. Stir in the lemon juice and turmeric. Place the chicken in a roasting dish and slash the skin all over. Rub the peppercorn mixture into the skin and all over the chicken, the cover and chill overnight.
  • When ready, preheat the oven to 220C. Add the garlic bulb to the roasting tray with the chicken and drizzle everything with oil and seasoning. Roast for 30 mins, remove the garlic bulb and set aside. Roast the chicken for 15 mins more or until crisp and cooked through. Peel and squeeze the garlic from the bulb, and mix with the yoghurt and some seasoning in a bowl. Remove the chicken from the roasting tray, and stir the cooking juices into the yoghurt mixture. Slice the chicken, scatter with coriander and serve with the yoghurt sauce and some slaw.
40 mins
4 serving

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