Pan Fried Butterflied Spatchcock

Serves 2
Time 15 minutes + overnight marination



1 butterflied spatchcock
1 lemon, zested
1/2 bunch thyme, chopped finely
1 long red chilli, deseeded, diced
2 tbsp extra virgin olive oil



Marinate the spatchcock in lemon zest, thyme, chilli, salt, pepper and a little olive oil. Place in the fridge for an hour or overnight, to infuse the flavours.

Brown the spatchcock in a hot pan on both sides with a little more olive oil, until cooked through.

Serve with lemon wedges.