Spatchcock Lemon Chilli Chicken with Coconut Rice
- Cook
- 30 min
- Level
- medium
- Cuisine
- British/Modern
Butterflied whole chicken marinated in lemon, chilli, and smoked paprika, roasted until golden. Served alongside coconut basmati rice tossed with wilted spinach, blanched asparagus, and fresh lemon juice for brightness and heat.
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Method
11 steps- 1
Preheat oven to 350°F.
- 2
Place chicken breast side down. Starting at the thigh end, cut through the entire chicken. Turn over and press down firmly to spatchcock.
- 3
Transfer to an ovenproof dish.
- 4
Mix honey, lemon oil, smoked paprika, lemon juice, lemon zest, chilli puree, and crushed garlic. Spread marinade over chicken.
- 5
Roast for about 1 hour 15 minutes until juices run clear.
- 6
Rest for 10 minutes.
- 7
While chicken cooks, blanch asparagus tips in boiling water for about 3 minutes, then cool immediately in cold water.
- 8
Heat coconut oil in a large frying pan or wok. Add spinach and heat through until wilted.
- 9
Heat coconut basmati rice in the microwave and stir into the pan.
- 10
Add cooled asparagus and a squeeze of lemon juice.
- 11
Serve rice alongside sliced chicken.
Tips
Press down firmly when spatchcocking to ensure the chicken lies flat for even cooking.
Resting the chicken allows juices to redistribute, keeping meat moist when carved.
Good to Know
Refrigerate leftover chicken and rice separately in airtight containers for up to 3 days. Reheat gently in the oven or microwave.
Marinate chicken up to 4 hours ahead. Blanch asparagus and prepare spinach up to 2 hours in advance.
Slice chicken and arrange on a plate with a portion of coconut rice. Garnish with extra lemon zest if desired.
Common Mistakes
Do not skip the rest period to avoid dry, stringy meat.
Do not over-blanch asparagus to avoid mushy texture.
Substitutions
Dairy-Free Swaps
Vegan Options
adds acidity differently
fresher heat