30% off first three subscription boxes with code BEST30

 
Back to all recipes

Garlic & herb flat iron chicken with Shepton house rub potatoes

Ever had a Flat Iron Chicken? Didn’t think so. Perfect for BBQ’s, our newest garlic and herb cut is easy to cook as it is a whole chicken, but cut flat for convenience and even more garlic and herb flavour. Paired beautifully with tenderstem broccoli and a squeeze of chargrilled lemon, our chicken is a cut above the rest and a must try.

Time

1 hour

Serves

4-6

Difficulty

Easy

Ingredients

• Field & Flower Garlic & herb flat iron chicken
• Field & Flower Shepton house rub
• Field & Flower Dorset Sea Salt, sprinkle
• 500g Tenderstem broccoli
• Lemon, halved and grilled

For the potatoes:
• 1kg new potatoes, halved
• 1 white onion, sliced
• Knob of butter
• Handful of chopped parsley to serve

Instructions

1. Heat up your BBQ until the coals have turned white.

2. Place your Flat Iron Chicken skin-side down and cook on indirect heat for around 35 minutes, then turn and cook for another 10 minutes, until golden. Place your temperature probe into the middle of the breast. Once it reaches between 72-75ºC, your chicken is cooked and ready for serving.

3. Meanwhile, cook the potatoes in lightly salted water for 10-12 minutes until soft.

4. Heat the knob of butter in a cast iron skillet, then add the onion and sauté for 10 minutes until soft and starting to caramelise. Add the cooked potatoes and Shepton House Rub and cook for a further 5-10 minutes until starting to turn golden at the edges, stirring regularly. Remove from the heat and sprinkle with fresh parsley to serve.

5. Parboil your broccoli for a couple of minutes, then char on the BBQ with a sprinkle of Dorset Sea Salt until slightly crispy. Add the halved lemon face down to the BBQ for a couple of minutes, until warmed.

6. Plate up and enjoy!

More to explore: