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Simple, crispy roasted chicken with watercress


  • Preheat oven to 230°C fan forced (250°C normal).
  • Whisk the oil with the lemon juice, garlic and seasonings. Set aside.
  • To spatchcock the chicken, cut down each side of the backbone with kitchen scissors. Then remove the backbone, turn the chicken over and give the breastbone a good whack with your hand.
  • Place the chicken in a large oven tray and generously brush the skin with the oil mixture. Then cook in the oven for about 50-60 mins, brushing with more of the oil mixture now and again and adding a little stock to the pan as you do so.
  • Portion and place the chicken on individual plates, pour any pan juices over the top and serve with a mound of watercress.
  • nb.  4 chicken Marylands can be used, if you prefer.


  • ½ cup olive oil
  • juice of 1lemon
  • 2 large garlic cloves, crushed
  • sea salt & freshly ground pepper
  • 1 large chicken, spatchcocked
  • chicken stock
  • a good handful of watercress, cleaned

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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