Roast Chicken

The Method

This is the ultimate easy roast chicken. By spatchcocking (flattening) the bird and roasting it directly on top of a bed of aromatics, you create a self-basting system where the steam from the vegetables keeps the meat incredibly tender and moist. The marinade—a vibrant mix of tangy Greek yoghurt, warming ginger, and earthy za'atar—ensures the skin turns golden and crisp while delivering deep, savoury flavour in every bite.

Why Your Gut Needs It:
This recipe is designed for maximum digestability. The lactic acid in the Greek yoghurt helps break down the protein fibres in the meat before cooking, making it gentler on the stomach. We have also used just the dark green parts of the leeks, providing beneficial polyphenols while keeping the dish low FODMAP to minimise bloating. The addition of ginger supports gastric motility, helping the meal move smoothly through your system.

1. Prep the Tray: Line a large roasting tray first with tin foil, and then top it with a layer of baking paper. This dual-layer method is crucial: it prevents the juices from evaporating on the hot metal or sticking to the foil, ensuring the chicken stays succulent and juicy.
2. Prep the Veggies: Wash and roughly chop the celery and carrots. For the leeks, use two large leeks but only use the dark green tops (discard the white parts or save for stock) to keep this gut-friendly. Place all the vegetables onto the baking paper to create a bed.
3. Make the Marinade: In a bowl, mix the za'atar, oregano, lemon pepper, mustard, apple cider vinegar, lemon juice, olive oil, Greek yoghurt, grated ginger, and chicken stock. Whisk until smooth.
4. Spatchcock the Chicken: Place the chicken breast-side down on a board. Using sharp kitchen scissors or a knife, cut along both sides of the spine to remove it completely. Flip the chicken over and press down firmly on the breastbone until you hear a crack and the chicken lies flat. Trim off any excess fat, loose skin, and the tail.
5. Marinate Deeply: Gently use your fingers to separate the skin from the meat on the breasts and legs. Spoon the marinade under the skin, spreading it evenly. Rub the remaining sauce all over the exterior—top, bottom, and under the wings.
6. Roast: Place the flattened chicken directly on top of the vegetables, tucking the veggies neatly underneath so they don't burn. Place the tray in the middle of the oven and roast at 210°C for 45–55 minutes, until the skin looks golden and crisp.
7. Serve: Let it rest for 10 minutes before carving.

Steph's Tip: Don't let anything go to waste! Save all the leftover roasted veggies and tray juices—freeze them to use as a rich flavour base for a stock later. If you have any leftover meat, shred it and freeze it; it's perfect for a quick gut-nourishing chicken soup on a busy day.