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Phil Vickery's Roast butterfly chicken with lemon, garlic and mint
Ingredients
  • 1 x 1kg (2.2lb) chicken, roughly
  • Juice of 2 lemons
  • 4 tbsp olive oil
  • 4 cloves garlic, very finely pasted
  • Salt
  • Ground pepper
  •  
  • For the glaze
  • Finely grated zest from the 2 lemons above
  • 4 tbsp runny honey
  • 5 tbsp any vinegar
  •  
  • For the sauce
  • 6 tbsp thick yoghurt (I prefer sheep’s yoghurt)
  • Tbsp finely chopped fresh mint
  • ½ tsp ground cumin
  • ½ tsp smoked paprika
Note: Ingredients may have been altered from the original.
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