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Geoff Scott's Butterflied Spiced Chicken

Geoff Scott's Butterflied Spiced Chicken

For more, visit  Vinnies.

Watch Geoff make his chicken here .

Here's a delicious easy family meal using a dry rub to flavour chicken. By dry rubbing the spice into the meat with your hands, develops a depth of intense flavour which when cooked is most satisfying.  One of my secrets (if you have time) is to leave it overnight, uncovered in the fridge. This will help firm up the flesh of the chicken and this produces an even richer tasting meat.

Serves 4
Dairy free
Prep time 10 minutes
Marinating time 2 - 24 hours
Roasting time 45 minutes
Wine suggestion - Oaked chardonnay

1 X 1.6 kg whole chicken or chicken pieces
2 teaspoons flaky sea salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon five spice
1/4 teaspoon freshly ground black pepper
finely grated zest of 1/2 lime and 1/2 lemon
3 tablespoons olive oil
1 cup chicken stock

1. To butterfly chicken cut out the backbone using kitchen scissors starting with the chicken upside down and from the parsons nose. Once removed turn chicken over and cut down a little into the breast bone - just so it can flatten out. Next turn the wings back on themselves so they tuck in and are neat. Finally cut a slit near the top of the drumstick and push the drumstick knuckle through the skin - this helps keep it neat and in place as it roasts.

2. Mix the spices together and zests, then rub spice mix all over the chicken, massaging it into the meat . 

3. Place it on a wire rack or tray uncovered in the fridge overnight.

4. Pre heat the oven to 180, transfer the chicken to a roasting dish, drizzle with olive oil and add stock. Cook for 45 minutes.   

5. Test it is cooked by inserting a knife into the thickest part of the leg - when removed the juices should run clear. 

6. Serve with a fresh salad or with roasted vegetable and grain salad.

Recipe by chef & owner Geoff Scott, Vinnies, 166 Jervois Road, Herne Bay, Auckland, phone 376 5597