Full Recipe

Roasted Butterflied Chicken

Roasted Butterflied Chicken

Last week I bought a free range chicken from Deirdre of Wild Game thinking I’d just roast it because I hadn’t done one for ages. However when the time came to cook I decided to be a bit more inventive and I wanted to try the spice blend I asked our chef Lou to make for me. He followed a mix Mike and I had previously made to use on roasted potatoes and wedges when demonstrating the Emile Henry grill stone. We’ve called it Creole Spice Blend mainly because it’s such a mix of spices I didn’t know what else to call it. Anyway this is very easy. I cooked it on our BBQ but it’s fine in the oven.

  • Ingredients
  • 1 whole chicken, butterflied
  • Up to 50g unsalted butter at room temperature
  • 1-2 tbsps La Cigale Creole spice blend
  • Rind of ½ a preserved lemon, finely chopped
  • 3-4 cloves garlic, crushed or very finely chopped
  • Plenty of finely chopped coriander
  • Salt


Preheat your oven or lidded BBQ to a moderate temperature.

Mix the butter with the spice blend, lemon, coriander, garlic and a little salt. This is most easily done with your hands. Loosen the skin of the chicken and push this butter mixture under the skin making sure to work it down into the legs.

Place in the oven or on the BBQ and drizzle with a little olive oil. Cook for about 45-60 minutes (this will depend on the size of the chicken). Remove from the oven and let it rest for a few minutes. This is also delicious the next day.