• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • about Dom in the Kitchen
  • contact me
  • pr & demo’s
  • Private Dining

Dom in the Kitchen Homepage

Recipes from my Lincolnshire kitchen

  • Home
  • Chicken Thighs
  • Bread
  • Cakes
  • Eggs
  • Vegetarian
  • Everything else

May Day Marmalade Spatchcock Chicken

7 May 2018 by Dominic Franks

marmalade spatchcock chicken

… the sun is shining, it’s actually hot, the bizarre ‘there’s-no-winter-oh-here’s-winter-oh-now-it’s-summer-oh-wait-no-it’s-winter-again’ madness is, we hope, over and we can finally start planning for a regular UK summer of barbecuing beneath umbrellas!  I love May in the UK.  Even though I protest that October is my favourite month there’s something about May in the UK.  Particularly in the countryside.  It’s all just blossoming so incredibly beautifully; the apple, pear and hawthorne trees look like fireworks of pink and red and white with their explosions of delicate flowers, the rape oil seed is in full technicolour yellow so the fields look like a proper patchwork quilt of acid green, yellow and brown and the garden and Belleau Cottage is the promise of a stunning summer.  You can just tell that there’s a riot going on beneath the surface waiting for the bloom of June.

marmalade spatchcock chicken

may day marmalade spatchcock chicken

as everyone reading in the UK will know, we’ve been very lucky this long weekend with this glorious sunshine and warm weather and no doubt the male population of the country have been raring to stoke those barbecues and burn some meat.  You’ll know from previous posts that i’m really not that bothered by the whole barbecue thing… don’t get me wrong, I love some chargrilled cooking I just don’t like the faff… and it’s a UK-based, very biased faff that I can’t stand.  I get it if you’re in a country where the summer is guaranteed and outdoor living is a way of life with your outdoor grill a permanent fixture on a raised deck or patio somewhere but here in the UK, if you’re from my ‘pre-gas-grill’ generation then you’re talking crappy little rusting metal barbecues that get used once a year and need de-greasing and de-cobwebbing prior to use… a trip to the local petrol station to pick up a bag of coal… the faff of lighting the coal and then the long tedious wait for the coals to be ‘ready’ only for it to rain the moment you begin to cook whilst everyone else is drunk on pimms and inside.  Of course I have friends who have constructed brilliant homes for their ‘ready-at-the-flick-of-a-switch’ barbecues and I envy them their outdoor dining ambience but I would much rather cook indoors, in the kitchen I paid a fucking fortune for and then, shock-horror, take the food outside to eat it!

this marmalade chicken is great for that… it’s relatively quick to make and can be finished on the barbecue if you want that char-grilled flavour to come through.  It’s sweet and sticky and packed with flavour and perfect for a warm early-summer evening al-fresco with a bottle of chilled sauvignon blanc…

  • 1 free-range chicken – I used a 1.7kg chicken (i’d call this large – good for 4 humans)
  • 1 bunch spring onions – roughly chopped
  • 2 sticks celery – chopped
  • 1 carrot – roughly chopped
  • 4 cloves garlic
  • 7 stalks of asparagus
  • 4 tablespoons best marmalade
  • seasoning

pre-heat your oven to 180C – i’m using my shallow cast-iron casserole dish with a lid but a roasting tin or any large oven-proof dish will work.

place all your prepared veg along with some fresh spring herbs and a little olive oil and seasoning, into your cooking dish.  Mix them around so they’re all coated with herbs and oil (your hands are the best utensil for this) and set aside.

now spatchcock your the chicken… it’s very simple to do and if you haven’t done it before here’s an easy-to-follow video

now place the spatchcocked chicken on top of your vegetables and rub the whole chicken with the marmalade, get into all the crevices, front and back, then place the chicken back on top of the vegetables, skin side up.  Season well and drizzle with a little oil, place the lid on your pot if you have one or cover tightly with foil, then whack in the oven for 45 minutes.

after 45 mins, take the chicken out of the oven, remove the lid or foil, turn the chicken over and roast back in the oven for another 10 minutes, then turn the chicken back over to skin-side-up and roast for a final 10 mins to get the chicken golden – if you have a barbecue going then whack the chicken onto the hot grill for 5 mins to get that perfect chargrilled look or if you don’t then turn the oven up to 200 for that final 10 mins to blacken the chicken slightly.

marmalade spatchcock chicken

eat and of course, enjoy!

Share this post:

Share on Twitter Share on Facebook Share on Pinterest Share on LinkedIn Share on E-mail

Filed Under: Chicken Thighs Tagged With: barbecue, bbq, chicken, food, fresh food, holiday, marmalade, roast chicken, vacation

Previous Post: « rhubarb, apple and raspberry pie
Next Post: blueberry and orange zest victoria sponge »

Reader Interactions

Related Posts with Thumbnails

Comments

  1. pinocchio pizza says

    11 May 2018 at 1:55 pm

    It looks delicious.Pictures are nice.Great receipe.I am following your blog and you are sharing useful receipe with us.

    • Dominic Franks says

      11 May 2018 at 5:02 pm

      thank you x

  2. Kate - gluten free alchemist says

    11 May 2018 at 9:05 pm

    Ah bless you Dom….. True cynicism that comes with age. I know…. I’m there…. What you need is a Cobb Barbecue! Portable, light, grill parts go in the dishwasher, heats up in 8 minutes….. it’s so cool (as in temperature…. I’ve not started talking ‘dude’), you can actually have it centre table and cook whilst you eat! You can even cook a whole chicken in it!!!!! Summer has shifted up a whole gear since I kindly bought one for hubby’s birthday a couple of years back…..
    Your chicken looks yummy either way…. marmalade is such an underrated ingredient and I love that you have slathered it all over your bird x

    • Dominic Franks says

      12 May 2018 at 10:40 am

      thank you so much for all the lovely comments xx

Primary Sidebar

About Dom In The Kitchen

My name is Dominic, I am a cook, food writer and creative event producer. I write the food blog Dom In The Kitchen and also write a monthly recipe column for Lincolnshire Life Magazine and Good Taste Magazine. I also run creative event production company The Persuaders, producing global events for brands since 1997. I am based both in the small village of Belleau in Lincolnshire and the smaller village of London! Read More…

  • Bloglovin
  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter

Subscribe

Archives

Tweets by @DomInTheKitchen

as featured in Lincolnshire Life Magazine

Lincolnshire Life

creatively managed by

The Persuagers
Belleau Cottage

Footer

dominthekitchen

Tomato, Feta and Strawberry Salad with my Slightly Tomato, Feta and Strawberry Salad with my Slightly Pickled Pink Onions

I wanted to share the pics of this salad the moment I made it cos it’s just so vibrant and summery. 

The real star of the show are the amazing slightly pickled pink onions… but… (and I hate to be a tease) you’ll have to wait till next week for the recipe!

#salad #salads #tomatoes #feta #healthy #healthyfood #healthyeating #food #foodblogger #foodie #foodiesofinstagram #britainsbesthomecooks_
I love my garden for many reasons… #worldnakedg I love my garden for many reasons…

#worldnakedgardeningday2022 #garden #gardeninspiration #gardening #nakedgardeningday2022 #summer #muscles #gym
Apricot & Strawberry Frangipani Pudding (recipe be Apricot & Strawberry Frangipani Pudding (recipe below)

This pudding is like a bowlful of summer. It’s light and fruity and sweet and so easy to put together.  I think it’s also quite unexpected to serve a pudding when fresh fruit is in abundance and a simple fruit salad would suffice but that’s what I adore about this.  Plus, this pudding makes very good use of those punnet’s of strawberries that look great in the supermarket but in fact taste all spongy and gloopy when you get them home.

Here’s the #recipe:

🍓 200g butter
🍓 200g golden caster sugar
🍓 3 large free-range eggs
🍓 200g ground almonds
🍓 100g strawberries – quartered
🍓 4 apricots – sliced into wedges
🍓 the finely grated zest and juice of half a lemon
🍓 2 tablespoons @fage_uk Greek Yoghurt
🍓 1 teaspoon @little_pod Vanilla Bean Paste

I greased a 20cm fluted ceramic pie dish and pre-heated the oven to 160C

beat the sugar and butter together in a large bowl until light and creamy… a stand mixer will do this in 4 minutes, a hand held electric whisk will do it in 6 minutes and a wooden spoon will do it in 8 minutes.

add the eggs and 1 tablespoon of ground almonds and beat in, then add the rest of the ground almonds and gently beat in, followed by the Greek Yoghurt, lemon zest and juice, vanilla and half the strawberries and beat in – the strawberries will become mush – which is exactly what you want.

lay half the remaining fruit into the bottom of your dish and cover with the frangipane batter, then scatter the remaining fruit on top

bake for 45 mins or until darkly golden brown, then remove from the oven and let it cool to set

#pudding #summerfood #summer #strawberry #strawberries #apricot #frangipani #cake #cakesofinstagram #cakes #food #foodie #britainsbesthomecooks_
Potato Kugel Traybake with Poached Eggs and Mushro Potato Kugel Traybake with Poached Eggs and Mushrooms

Is there anything more ‘Sunday Brunch’ than a crispy rosti with a delicately fragile poached egg on top? This Traybake rosti is a twist on a Jewish potato cake made with potatoes, carrots and onion. It’s amazing and really does make the perfect brunch. 

What are you having for brunch today?

for the kugel:
🍳 5 medium potatoes
🍳 2 large onions
🍳 2 large carrots – roughly grated
🍳 2 eggs – beaten
🍳 2 tablespoons flour
🍳 salt and pepper
🍳 a large handful of fresh rosemary
🍳 2 tablespoons of olive oil

for the poached eggs:
🥚 2 eggs per person
🥚 water
🥚 salt
🥚 a ramekin or similar

pre-heat the oven to 180C and butter your baking tin… i’m using an oblong swiss roll tin but any metal pan will do, a quiche or tarte tin is good.  Earthenware will work too but there’s something about the metal tin that makes it more ‘roasty’

Cut the potatoes and carrots into large chunks and par-boil till just beginning to yeald, drain and place in the fridge for one hour.  I usually do mine the night before.

Once the potatoes and carrots are cold, grate them and add them with the rest if the ingredients to a large bowl and mix together well.

Tip into your cake tin or roasting tray and roast in the oven on 190C till golden and grisp around the edges, roughly 40 mins

To make the poached eggs I prefer to use my large shallow cast-iron casserole dish.  There’s something about the cast-iron that holds the heat and cooks them evenly.  Fill the pan with water and heat it till it’s rapidly boiling, then turn down the heat until it is just steaming. 

Once it’s steadily hot with no bubbles lower the eggs into the hot water and leave them alone at this exact heat.  They should take about 5 minutes to become perfect with soft yolks but feel free to go until you like them.

#rosti #breakfast #brunch #sunday #eggs #poachedeggs #food #foodie #foodiesofinstagram #breakfastideas #britainsbesthomecooks_
Asparagus, Caramelised Onion and Cheddar Tart Cel Asparagus, Caramelised Onion and Cheddar Tart

Celebrating the start of the British asparagus season with these gorgeous ruff puff pastry tarts. So simple to make but so absolutely divine. 

#recipe on the website - link in bio

#asparagus #britishasparagus #tart #pastry #vegetarian #vegetarianrecipes #lunch #spring #seasonal #britainsbesthomecooks_ @britainsbesthomecooks_
Mini Creme Egg Bundts These little chocolate cak Mini Creme Egg Bundts 

These little chocolate cakes of joy have now become an Easter tradition. They’re totally adorable and I’ve heard they’re also the ONLY thing @ginge_et_tonic will eat during the festivities. 🤪

Thank gawd for @cadburyuk 

#recipe on my site - link in bio

#chocolate #easter #eastereggs #cremeegg #bundtcake #cakedecorating #cake #cakesofinstagram #britainsbesthomecooks_ @britainsbesthomecooks_
Load More… Follow on Instagram

&copy 2010 - 2021 | All rights reserved | Website by Peckish Digital