Spatchcock Chicken with Herby Yogurt Dip

Spatchcock Chicken with Herby Yogurt Dip
Serves - 5
Cook Time -


  • For the chicken:

    1 whole chicken, spatchcocked

    Bulb of garlic

    1 lemon zest



    Olive oil

    For the dip:

    1 cup yogurt

    Some parsley

    Some dill

    Some mint


    For the fennel with cherry tomatoes:

    2 bulbs of fennel

    Some cherry tomatoes

    Some black olives

    2 cloves of garlic

    Some thyme


    Salt and pepper

    1 glass of white wine



  • For the chicken:

    Cut the chicken open right through the middle and place it flat in a roasting tray.

    Put a whole bulb of garlic all around along with some lemon zest.

    Season some salt and pepper and drizzle with little Olive oil.

    Set the oven at 200 degrees and bake for around 30 - 40 minutes.

    For the dip:

    In a bowl pour the yogurt along with the parsley, dill, mint and mix. Season with some salt and serve.

    For the fennel with cherry tomatoes:

    In a pan boil some water and add two chopped fennels. Let it boil for 2 minutes and strain.

    In the same pan boil some cherry tomatoes for a minute and strain.

    Take a bowl and put the boiled fennel and cherry tomatoes in it. Add some black olives, some thyme and dress it up with some herbs.

    Add some butter, little salt and pepper along with 1 glass of white wine.

    Set the oven at 220degrees and bake for 30-40 minutes.

    To serve: Serve the chicken with the fennel and cherry tomatoes and herby dip on the side.

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