Simple Spatchcock Roast Chicken

Simple Spatchcock Roast Chicken

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 I hardly ever roast a whole chicken, my kids eat like birds, excuse the pun. When I do make a whole chicken I prefer to turn it into a Spatchcock, works well for me. Today I am going to share with you my Simple Spatchcock Roast Chicken Recipe. This will also make a great Father’s Day Sunday lunch. Only my hubby doesn’t eat chicken.

Spatchcock Chicken on a gold tray

A whole chicken takes longer to cook and I just turn it into a mess when cooked. It’s why I prefer this easy way. The chicken is much easier to cut up when cooked and cooks quicker. I used to watch a lot of Bill Granger’s cooking shows, I don’t see much of him anymore. This is when I first saw him stuff some filling under the skin. This method works beautifully and gives the chicken so much flavor.

If you thought turning a chicken into a spatchcock was difficult you are wrong. It’s really so simple, especially if you have a sharp pair of kitchen scissors. Let’s not talk about mine. It definitely needs sharpening, my video looks a little embarassing with me forcing my scissor through this chicken. But the job got done so that’s all that matters, right…haha! I know I’m crazy.

So I mixed some herbs into some soft butter, well not so soft in Johannesburg. My soft butter immediately turned hard once out the microwave, that tells you about the temperatures in this freezing part of the world. I am literally in 3 layers and still freezing…brrrrr!

I added a few carrots and potatoes to my chicken. You don’t have to do this. I made more veggies on the side so I didn’t go overboard with the roast veggies but feel free to add as much veggies as you want. I added some chicken stock to the pan and I used the leftover juices to make a gravy. You see, you can have a full dinner or Sunday lunch all in one go, with not too much effort I should say.

Remember with whole chickens, if frozen, you need to thaw it for a good few hours. I did buy a fresh chicken but never got to make it when I intended to so I froze it. This chicken will be perfect for dinner and I am going to use the leftovers to make my kids something else tomorrow. I haven’t quite decided what it will be but I’m glad I won’t have much cooking tomorrow. 

All in all in took me just over an hour to prepare and cook this dish, so definitely a winner for me. I did add about half teaspoon salt to the butter mixture and that was enough as I used a low sodium broth which had some salt. You can adjust the salt according to your taste.

Please drop me a comment if you do try this recipe, always appreciated!

More Chicken Recipes to try:

Light and Crispy Crumbed Chicken Wings

Chicken Prego Rolls

Creamy Chicken Mushroom Leek Casserole

Print Pin
5 from 1 vote

Simple Spatchcock Roast Chicken

Quick and Easy Spatchcock Chicken with so much flavour, juicy and delicious
Course Main Course
Keyword juicy tender chicken, spatchcock chicken, whole roast chicken
Prep Time 1 hour
Cook Time 15 minutes

Ingredients

  • 1 whole chicken weighing about 1kg
  • 3 tbsp soft butter
  • 1 tbsp fresh thyme
  • 1 tsp dried rosemary
  • 3 large cloves garlic minced
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp olive oil
  • 1 tbsp cajun spice
  • 1/2 cup chicken or vegetable broth
  • 3 carrots cut into pieces
  • 8 baby potatoes cut in halves

Gravy (optional)

  • 1 tsp cornflour
  • water

Instructions

  • Preheat oven to 180 degrees Celsius
  • Place the chicken , breast side down, on a flat surface. Legs should be facing you. Using a sharp scissors cut through the bones on either side of the backbone. Use the parson's nose as a guide, this doesn't require too much effort
  • Flip the chicken over, pull out the sides to open. Using your palms gently apply pressure on the breast bone until it flattens completely
  • Loosen the skin of the chicken gently
  • In a bowl mix the butter, salt, pepper, thyme, rosemary and garlic
  • Gently place little blobs of the butter under the skin, ensuring it's evenly spread
  • Mix the Cajun spice and olive oil. Brush this all over the chicken
  • Place the veggies around the chicken and pour the broth all around
  • Cover with foil and bake in the oven for half an hour. After half an hour remove the foil and continue cooking until chicken is cooked. Baste the chicken with the pan juices. You can pierce it a little and if the juices run clear it is done. You can turn the grill function on in the last five minutes to crisp up the skin
  • If you wish you can add the remaining juices from the pan to a saucepan, whisk in 1 teaspoon of cornflour and heat until thick. Stir continously to avoid lumps. Add more water if require to reach the desired consistency
  • Serve with a drizzle of lemon and the gravy

Notes

  1. You can add more veggies if you prefer
  2. If the potatoes in your part of the world takes a long time to cook I suggest you boil them first, just until a little tender and then cook it further with the chicken
  3. Baste the chicken regularly whilst in the oven

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This Post Has 2 Comments

  1. Bianca

    5 stars
    This recipe was perfect. Tasted just like my childhood (I had an Indian friend who was vegetarian and she used to have this on her lunch). My husband also loved it. His gran was Indian and often made this. Thank you. Simple yet perfect.

    1. Lorraine

      Hi Bianca! Are you referring to the Chicken Recipe? You say your friend was vegetarian so I’m wondering. Whatever recipe you tried I’m glad you loved it. Thank you for sharing your thoughts. Take Care:-)

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