Spatchcocked chicken with soft cheese & basil

Name: Spatchcocked chicken with soft cheese & basil
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 8
Cuisine: Global
Ingredients: 2 smalls chicken, about 1¼kg 2lb 12oz each; 250 grams ricotta; 85 grams parmesan, grated; 1 handful good basil leaves, torn; 1 grated zest and juice lemon; 2 Tbsps olive oil

Spatchcocked chicken with soft cheese & basil is a gluten free and primal main course. This recipe makes 8 servings with 537 calories, 43g of protein, and 39g of fat each. This recipe covers 18% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 1 hour and 20 minutes. This recipe from BBC Good Food requires chicken, ricotta, parmesan, and basil leaves.

Instructions

With a large, heavy knife or sturdy kitchen scissors cut down either side of the backbone of 1 chicken. Open out the chicken and press to flatten with your hands. Loosen the skin over the breast and legs. Repeat with the other chicken.

Ingredients you will need

Whole Chicken

Equipment you will use

Kitchen Scissors

Knife

Mix the ricotta, Parmesan, basil, lemon zest and some seasoning. Spoon the stuffing between the skin and flesh of the chickens, spreading it as evenly as possible over the breast and the tops of the legs. Fold the skin back over the stuffing and use your hands to continue to smooth the stuffing over the breast and onto the tops of the legs.

Ingredients you will need

Lemon Zest

Seasoning

Chicken

Parmesan

Stuffing

Ricotta Cheese

Basil

Season the chickens all over, then sprinkle with lemon juice and olive oil and rub over the skin. Push two large metal skewers into each chicken in a cross shape through the legs to keep them flat and make them easier to turn.

Ingredients you will need

Lemon Juice

Olive Oil

Whole Chicken

Dry Seasoning Rub

Equipment you will use

Metal Skewers

Cook, skin-side down, for 20-25 mins over a moderate heat, then turn over and cook for a further 20-25 mins. Check they are cooked by piercing the thickest part of the leg. If the juices run clear the chicken is cooked. If not, continue to cook for a further 10 mins and test again.

Ingredients you will need

Whole Chicken

Transfer chickens to a large board and cut into portions to serve.

Ingredients you will need

Chicken