Here is recipe two for our Easter Feast with @cottononkids and it’s the real show stopper (we’ll also let you in on a secret that it’s probably the easiest and quickest recipe too!) Crispy sumac crusted skin with a succulent inside, this is the perfect butterflied roast chook. Either buy the chicken butterflied from the butcher or watch our IGTV to see Nick explaining how you can do it yourself! If you missed our first Easter Feast recipe for Homemade Flatbreads & Baba Ganoush with @cottononkids head to our feed and keep an eye on our page for our third and final recipe!
Sumac Butterflied Chicken
Prep time: 15 minutes
Cook time: 40 minutes
Serves: 1 Whole Chicken
- Prep time: 15 minutes
- Cook time: 40 minutes
- Total time: 55 minutes
- Serves: 1 Whole Chicken
- 1 Whole chicken
- 2 heaped tsp Sumac
- 2 heaped tsp Smoked paprika
- 1 Lemon
- Olive oil
- 2 heaped tsp Flaky salt
Start by preheating the oven to 220C on fan force.
Then butterfly 1 whole chicken as demonstrated in the IGTV.
Once butterflied, place the chicken into an appropriate roasting dish and remove as much moisture as you can by dabbing it with a paper towel.
Next rub 2 heaped teaspoons of sumac and smoked paprika into the skin of the chicken using your hands.
Then add the zest 1 lemon.
Now evenly coat the chicken with a generous amount of olive oil and evenly massage it into the skin using your hands.
Finally, sprinkle the chicken with 2 heaped teaspoons of flaky salt.
Pop the chicken into the oven for approx. 20 minutes until a nice, crispy skin has formed.
Then turn the oven down to 160C and cook for an additional 20 – 30 minutes.
Remove from oven and serve.