Ginger & Lime Spatchcock Chicken

Step 1Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Prepare the chicken. A 1.3 kg/ 2.2 lb bird will yield about 60% meat & skin.

Step 2Spatchcock the chicken by placing the chicken breast side down with the legs towards you. Using a good pair of scissors, cut out the backbone. Open the chicken, turn over and flatten with the palm of your hands.
Note: Reserve the backbone for making chicken soup or chicken stock.

Step 3Mix the olive oil, ginger, garlic, parsley, lime juice, coconut aminos (or tamari sauce) and a good pinch of salt and pepper together in a small bowl. (Reserve a little fresh parsley to sprinkle on top if you prefer before serving)

Step 4Put your fingers up the inside of the skin in between the meat to loosen it. Stuff with the marinade and over the skin of the chicken. The more you put inside the better.
Note: To avoid any burnt pieces of aromatics, you can simply brush the outside with some oil and only use the herbs and ginger inside.

Step 5If you're using the root vegetables: Peel and chop the celeriac and carrot into about 1-inch (2.5 cm) chunks. Peel the onion and cut into small wedges. Place in a deep baking tray. Lay the chicken on top, breast side up. Optionally, add halved lime or lemon for flavor (lemon is better as lime tends to add bitterness).
Note: Please see recipe tips for lower carb options.

Step 6Roast for approximately 45 minutes (uncovered) until the skin is crisp on top and the meat is cooked through. You may want to drain the juices (keep them and use as the base of the gravy or drizzle on top before serving to enable the vegetables to crisp up a bit more. Cooking times vary depending on the size of the bird.

Step 7Once cooked, remove from the oven and allow to rest for 5 minutes. Pull off the meat, sprinkle with fresh parsley and serve with drizzle of the jus.
Note: I like to add the bones to stock and use them again for more stock or bone broth. You can simply place them in the freezer in a bag until you have enough to make stock.