Fan grilled spatchcock with roasted pepita sauce
1 hour 30 minutes
Preparation time
1 hour
Cooking time
4-6 servings


Spatchcock chicken

2kg whole chicken

750ml apple cider

2 tbsp dry lemon myrtle leaves

30ml Olive oil


Roasted pepita sauce

75g raw pepitas

1 cinnamon stick

1 bunch coriander, keep some leaves for garnish

2 jalapenos chilli’s, stems removed

120ml grapefruit juice

60ml apple cider vinegar

60ml lime juice

30g brown sugar

Salt, to taste

Lemon myrtle salt

2 tbsp salt flakes

1 tbsp dry lemon myrtle leaves

1 tbsp fried shallots

To serve



Red onion




Lemon myrtle salt

  1. Grind all ingredients in a mortar and pestle, or spice mill, until well combined and set aside.

Roasted pepita sauce

  1. Spread the pepitas and cinnamon stick on a baking tray and place into the oven on shelf position 2. Cook on Fan Plus at 180°C for 10 minutes. Remove the tray and allow to cool.
  2. Place the roasted pepitas and cinnamon into a blender, along with the remaining ingredients, and blend until smooth.

Spatchcock chicken

  1. Remove the wishbone and backbone, flatten the flesh carefully and place into a large bowl. Add the apple cider and lemon myrtle, cover and set aside for 1 hour to marinate at room temperature.
  2. Cut vegetables into 2-3cm pieces and toss in olive oil, salt and pepper.
  3. Preheat the oven on Fan Grill at 200°C.
  4. Remove the chicken from the marinade. Flatten out, skin side down on a grilling and roasting insert on a multi-purpose tray and drizzle inside the cavity with half of the olive oil and season with salt.
  5. Place into the oven on shelf position 4 and cook for 25 minutes.
  6. Turn the chicken over so the skin side is now facing up, drizzle with remaining olive oil and cook for 5 minutes.
  7. Place the vegetables around the chicken and cook for a further 15-20 minutes, until chicken is nicely browned and vegetables are cooked.

To serve

  1. Pour the roasted pepita sauce mixture into a pan and cook on high heat, induction setting 7, stirring for approximately 5-6 minutes until the sauce has reduced. Remove from the heat and season with salt to taste.
  2. Spoon the roasted pepita sauce onto a platter and place the grilled vegetables around the platter.
  3. Place the spatchcock chicken onto the platter and sprinkle generously with lemon myrtle salt.


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    Thursday 08th September 2016

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