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Spatchcocked chicken with lemon & thyme


  • Spatchcock the chicken (or ask your butcher to) and push a skewer through from breast to leg on both sides. Then put it in a lightly oiled heavy-bottomed oven tray.
  • To make the marinade, whisk the juice from 2 lemons with the olive oil, 2 garlic cloves, the thyme and seasonings. Then pour over the chicken and refrigerate for 2 hours, turning now and again.
  • When ready, preheat oven to 220°C fan forced (240°C normal).
  • Cook the chicken in the oven for 35-45 mins, basting every now and again and adding a little water to the tray if needed. (The chicken is ready when the juices run clear when a leg is pierced with a fork.)
  • To make the aioli, mix the remaining garlic with the mayonnaise.
  • Cut the chicken into pieces, spoon pan juices over the top and serve on individual plates with a dollop of aioli and lemon wedges on the side.


  • 1 whole chicken
  • olive oil spray
  • 3-4 lemons
  • ¼-½ cup olive oil
  • 4 garlic cloves, crushed
  • 1 tspn fresh thyme leaves
  • sea salt & freshly ground pepper
  • ½ cup mayonnaise

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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