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Spatchcocked chicken with Gremolata


  • Whisk the olive oil with the grated rind of 1 lemon, juice of 2 lemons, the fennel seeds, rosemary, seasonings and 2 crushed garlic cloves in a large bowl.
  • Spatchcock the chickens by cutting either side of the backbones with kitchen scissors and removing them. Then turn the chickens over, flatten with the palm of your hand and tuck the wing tips underneath.
  • Toss the chickens in the marinade until well coated and set aside for a couple of hours, turning now and again.
  • When ready, preheat oven 220°C fan forced (240°C normal).
  • Then place the chickens on a tray, skin side up, spoon some of the marinade over the top and cook in the oven for about 20 mins, until the juices run clear when the meat is pricked.
  • To make the Gremolata, chop the remaining garlic cloves with the grated rind of 1 lemon and parsley.
  • Serve the chickens on individual plates with some pan juices spooned over and a decent sprinkling of Gremolata on top with your favourite simple side dish, eg. steamed green beans or sautéed potatoes on the side.


  • ¼ cup olive oil
  • 2 lemons
  • 1 heaped tspn fennel seeds
  • 1 heaped tspn fresh rosemary leaves
  • sea salt & freshly ground pepper
  • 4-5 large garlic cloves
  • 2 baby chickens
  • 2 tbsp chopped fresh parsley

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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