Quince Glazed Butterfly Chicken

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Using a glaze on butterflied chicken is a great idea as it helps seal in juice and flavour and leads to delicious, crispy skin.

Did you know that butterflied chickens are cut through the backbone to ensure the meat stays tender, juicy and moist while cooking?
If the chicken drumstick tips or wings are becoming too brown, simply cover them with foil before returning to oven.
Butterflying a chicken reduces cooking time by increasing the surface area and allowing for uniform heat distribution over the meat.
If quince paste is a little firm to manage, simply sit the jar in a bowl of warm water, or microwave in short bursts (lid off) until it heats and becomes softer.

Preheat a fan forced oven to 200ºC.
Place chicken in a large baking dish. Mix Quince Paste with garlic and olive oil and baste chicken thoroughly.
Arrange lemon slices on top of chicken and season with freshly cracked salt and pepper.
Place chick into oven and reduce heat to 180ºC and bake for 1 hour or until juice run clear and meat is cooked thoroughly.
Remove chicken every 15 minutes and baste with remaining quince mix. Remove and replace the lemon each time with a fresh slice.

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