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 italian style fennel rubbed spatchcock chicken cooked


Sicilian inspired spatchcock chicken, rubbed with fennel, lemon peel, garlic & a little touch of sweet chili, the flavours of traditional porchetta, simple & quick to cook finished with crispy bacon, lemon & parsley & served with soft polenta & wild rocket salad is a real showstopper.


  1. Remove your chicken from the packaging, pat dry and bring to room temperature.
  2. Preheat your oven to 210°C for fan assisted or 230°C for ovens without a fan (gas 8).
  3. Choose a large, heavy-based roasting tray, ideally with deep sides and handles for easy movement.
  4. Place in the centre of the oven skin side up and roast for approximately 45 minutes, reaching a core temperature of 70°C before resting.
  5. Remove from the oven & scatter with freshly chopped parsley, crispy pancetta and a squeeze of lemon then a drizzle of pancetta fat.


  1. Bring 250ml of full fat milk and 250ml water to a gentle simmer with 25g unsalted butter.
  2. Season with salt, white pepper and a little grated nutmeg to taste then whisk in 75g polenta (semolina flour).
  3. Cook over low heat for 40 minutes until the semolina has cooked out.
  4. Finish by adding 75g grated Parmesan and serve straight away.


  • Soft polenta with a Rocket & Parmesan salad tossed in lemon & olive oil vinaigrette.
italian style fennel rubbed spatchcock chicken cooked