‘Sharing Recipe’ – Spatchcock Chicken (Serves 4-6)
Cooking and eating together is a great way to reunite with old friends and make new friends. Now, with your student ‘bubbles’, there is the perfect excuse to enjoy a party in the kitchen! This recipe is super easy, you could serve it with my Homemade Oven Chips or Perfect Roast Potatoes and a salad or vegetables of your choice.
Spatchcock Chicken is a great way to roast a chicken – it enables the chicken to cook quicker and is a lot easier to carve. The rosemary, garlic and chilli oil in this recipe, is a particular favourite of mine, it is a tasty and very simple way of seasoning the chicken. If you get your chicken from your butcher, ask him to spatchcock it for you, alternatively it is very easy to do yourself…
Watch my video of ‘How to Spatchcock a Chicken’ on my Instagram Page!
How to Spatchcock a Chicken:
On the backside of the chicken use a pair of strong kitchen scissors to cut along either side of the back bone to remove it, then flip it over and press down very firmly on the breast bones, it will give a satisfying crack as it flattens! Some people like to insert skewers to help keep the chicken flat during cooking but in my experience they make no difference, so I prefer not to use them as they make it more difficult to carve the bird.
1 x 1.8 – 2.25kg chicken
1 teaspoon of sea salt flakes
For the marinade:
1 tablespoon freshly chopped rosemary (about 3 sprigs)
4 cloves of garlic, crushed
1 teaspoon freshly ground black pepper (about 20 grinds of a pepper grinder)
½ teaspoon chilli flakes
Juice of half a lemon
4 tablespoons olive oil
- Firstly make the marinade by combining all the ingredients together.
- Cover the chicken all over with the marinade – I use a brush to do this.
- Place it breast side up, flattened out, in a roasting tin. Sprinkle over with the sea salt flakes.
- Place in a preheated oven 180’c for 45-50 minutes, depending on the size of your chicken.
- Serve with Homemade Oven Chips or Roast Potatoes and a salad or vegetables of your choice.