Spatchcock Roast Chicken

Quick and delicious Roast Chicken

Serves: 4        Cooking Time: Prep: 10 mins, Cooking: 45 mins

Dinner

Lunch

Show Piece

Meal

Chef Joe

ingredients

  • 50g
  • - butter
  • 1 tsp
  • - dried rosemary
  • 1 tsp
  • - dried thyme
  • 2 cloves
  • - garlic - crushed
  • 1
  • - large whole chicken

method

Preheat your oven to 180°C.

Mix the butter, garlic, rosemary, and thyme together in a bowl with some salt and pepper, pop this back into the fridge.

To spatchcock the chicken

  1. Flip the bird upside-down so the breast side is down
  2. Locate the spine and run your fingers up till you reach the next and find the softer skin either side of the spine
  3. Using a large sharp knife (or hefty kitchen scissors) cut into the soft section on one side of the spine
  4. Bring the knife downwards carefully separating the spine by applying pressure
  5. Repeat on the other side of the spine till the spine can be fully removed and set aside
  6. Flip the bird once again and open up the body so both breast and legs are pointing upwards.
  7. Apply pressure to the breastplate of the bird so it fully flattens

Apply the butter mixture

  1. Carefully, using a sharp knife, up the space between the meat and skin of the chicken. I found this was easier near the neck opening
  2. Using an upside-down spoon, you can run the spoon along the meat making a larger gap between the meat and skin
  3. Add 1/4 of the butter mixture to each half of the chicken under the skin, pushing the mixture till it evenly coats the chicken under the skin.
  4. Rub the rest of the butter mixture (around 1/2) over the top of the skin

Cooking the chicken

Place the chicken on a wire rack above a roasting tin in the middle of the oven. Cook for 40-45 mins or until the juices run clear.

Once cooked, remove from the oven and set aside to rest for 10 minutes before cutting and enjoying.

Optional Sauce

For a tasty gravy: cut the spine into four sections. Brown these off in a sauce pan before adding one diced white onion. Fry until the onion is soft then pour in 750ml of our favourite gravy. Leave this to boil down while your chicken cooks, giving it a stir every now and then. 10 minutes before serving run the gravy through a sieve and return it back to the hob to lightly bubble away. Serve with the chicken.