Spatchcock Chicken
Whilst spatchcocking a chicken may seem like extra hassle, it actually saves you time and effort as opposed to roasting a whole chicken. Usually when I’m planning on cooking a whole chicken it’s a Sunday job, Saturday at a stretch. But by spatchcocking the chicken you cut the cooking time dramatically, just bung it on a tray with some veg and you’ve got yourself the perfect weeknight din dins.
Why Spatchcock a Chicken?
Time – It takes just 45mins to cook. Extra Juicy – Because the chicken is completely flat, the chicken cooks at an even rate so breasts stay nice and juicy. Veg – Because it cooks so quickly, the veg you’re cooking it with cooks at a nicer rate. I find that if you’re cooking meat for 1hour+ the veg usually doesn’t come out in the best way.
Okay hopefully I’ve sold you so far, let’s talk flavour.
Garlic Herb Butter Roast Chicken
I know, sounds delicious right? It totally is. Not only does smearing your chicken in a garlic herb butter keep your chicken moist, but the FLAVOUR it adds. Oh the flavour 🤤 I have played around with different herb combos and different oil/butter ratios and here is what I consider to be the perfect combo:
Garlic Herb Butter Ingredients
Butter Olive Oil Garlic Sage Parsley Rosemary Lemon
How to make Garlic Herb Butter (quick summary)
How to spatchcock a chicken
It’s honestly so easy, so don’t be scared. All you’ll need is the following:
Kitchen Shears/Heavy Duty Scissors Sharp Knife & Chopping Board Paper towels.
I’ve added more detail in the recipe card (with video), but just for a quick intro:
How to Spatchcock a Chicken (quick summary)
Tips for Spatchcock Chicken
Once you’ve removed the backbone, use a sharp knife to slice down the centre of the sternum. This will help flatten when you flip and push down. Save the backbone to use in stocks at a later date. Remove/trim any excess skin, mainly around the rear and neck area. Pat the skin with a paper towel to make it as dry as possible. This will make the chicken easier to handle and also finish with a crisper skin.
Okay, so you’ve got your spatchcock chicken, you’ve smeared it in the most gorgeous herb butter in the world, now it’s time to cook. For me I usually go with carrots, potato and onions, but you could use sprouts, parsnips or sweet potatoes. Anything that tickles your pickle really! The main thing to make sure is your chicken is laying flat. The whole reason you’ve spatchcocked it is to ensure it cooks evenly, so before it enters the oven make sure the chicken is totally level. Use extra veg to prop up parts as needed.
How to cook spatchcock chicken (quick summary)
Spatchcock Chicken and Gravy
Whatever you do, do NOT waste the juices left in the pan. There’s so much flavour in those juices, it’s almost criminal not to put it to good use. Just whack your tray over medium heat and stir in some flour to form a paste. Then slowly whisk in some chicken stock and voila! The easiest most delicious gravy is yours for the keeping. And breathe.. We made it. I’ve just poured my spatchcock brain out to you and now you’ve got the tools you need to master the recipe. Hey, whilst you’re here why not check out my other recipes?
Easy Chicken Dinner Recipes
One Pan Roast Dinner Spanish Chicken Tray Bake Creamy Honey Mustard Chicken Thighs Honey Garlic Chicken Spanish Chicken Orzo
Alrighty, let’s tuck into this spatchcock chicken recipe shall we?!
How to make a Herb Roasted Spatchcock Chicken (Full Recipe & Video)
If you loved this Spatchcock Chicken Recipe then be sure to Pin it for later! Already made it or got a burning question? Give me a shout in the comments below and pick up your free ecookbook along the way!
