Alive and Cooking

Spiced Filo Chicken

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  • 1 medium sized fresh chicken, de-boned 
  • 4 sheets filo pastry
  • 1/2 lemon
  • 180 g unsalted butter, cubed (extra for filo)
  • 3 cloves garlic
  • 5 stalks thyme leaves
  • 1 tbsp smoked paprika 
  • Sea salt 

Preheat oven to 220°C.

Into a mortar and pestle, crush the garlic and a pinch of salt. Add 1/4 lemon zest, the lemon juice and sprinkle in the thyme, smoked paprika and butter. Pound to combine, then rub 3/4 of the marinade over the chicken. On a baking tray lined with baking paper, lay the chicken skin-side down and cook for 20 mins.

Take 1 sheet of filo at a time and brush with melted butter and the remaining spice marinade. Crinkle up each piece of filo and place on top of the chicken. Pop back in the oven for a further 4-5 mins.

Serves 4 

Spiced Filo Chicken