Sunday, 22 March 2015

Summer Spatchcock Chicken

The sun has started breaking through and slightly warmer weather leaves me wanting an alternative to a traditional British Sunday lunch.

I finally decided to try spatchcocking a chicken after years of fearing that I might muck it up, and vegetarians beware, whilst the process is simple it is one of the more gruesome food preps there is.


  • 1 whole chicken
  • 60ml (1/4 cup) red wine vinegar
  • 60ml (1/4 cup) olive oil
  • 3 cloves of garlic, crushed
  • 1 teaspoon dried oregano
  • 1 sprig of fresh rosemary
  • salt and pepper


  • Begin by spatchcocking the chicken. Remove the chicken from the packaging and remove any strings that may be holding the legs together. Turn the chicken over so that it is breast side down and it's legs are facing towards you. Using sharp scissors cut closely along either side of the backbone and remove.
  • Flip the chicken over so that it is now breast side up and press down firmly, flattening the chicken.
  • Place the vinegar, olive oil, garlic, oregano and rosemary into a bowl and mix until well combined.
  • With the chicken in a roasting pan cover with the mixure, and rub in ensuring that the chicken is well coated. 
  • Leave the chicken to marinadefor 1-2 hours. Preheat the oven to 200C (400F). Place the chicken in the hot oven and roast allowing 20-25 minutes per 500g. Spoon the juices over the chicken every 20-30 minutes.

    e.g. a 2 kilo chicken will need 1hour 20 minutes - 1hour 40 minutes
  • Make sure the chicken is cooked through before serving.

With some salad and new potatoes, I think this will be a firm favourite meal.

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