Fire up the braai, we’re having spatchcock chicken!

We all know that lemon and chicken mix really well, but today we decided to mix things up a bit… We found this awesome lemon and cinnamon spatchcock chicken – the perfect excuse for a braai in the middle of the week, via Food24.

Serves 4
1 spatchcock chicken

75 g butter, softened

juice and zest of 1 small lemon

3 large cinnamon quills

2 lemons quartered

1/4 cup olive oil

1 cinnamon stick,

finely grated sea salt and black pepper

sage leaves to garnish


Fire up the braai.

Mix butter with the juice and zest of 1 lemon, and season well. Stuff the lemon butter under the skin of the chicken and rub excess butter onto chicken skin.
Place cinnamon quills on a foil baking tray, place chicken on top, scatter lemon quarters around the chicken and cover with foil.
Drizzle chicken and lemons with olive oil and season with grated cassia, salt and pepper.

Roast for 50 minutes or until cooked through.

Leave a Reply