Spatchcock chicken is a quick and easy way to make the best whole roast chicken. Perfect for weeknight dinners, special occasions or holidays.
Preheat your oven to 425 °F / 220 °C / 200 °C fan oven.
To remove the bone from the chicken all you need is a pair of very affordable, but sturdy poultry shears. Place the chicken with the breast side down, with the legs towards you. With your shears or a sharp knife, cut alongside the spine on either side, cutting through the ribs.
When the spine is removed, flip the chicken breast side up, and use your hands to push the breastbone down.
Add a table spoon of olive oil to the bottom of a roasting tin or cast iron skillet. Coat the chicken with the remaining olive oil, grated garlic, lemon juice and herbs, then transfer it to your skillet.
The exact cooking time required will vary depending on several factors, including the actual temperature in your oven and the size of the bird, but should be approximately 40-55 minutes.Undercooked chicken is unsafe to eat, and overcooked chicken is dry and unappetizing. To avoid either, I strongly suggest that you use a meat thermometer. Chicken is always perfectly cooked with it reaches an internal temperature of 165° F / 74 °C.
After the chicken has finished cooking, remove it from the oven and leave it to rest for 10-15 minutes before carving it.
- Invest in a decent meat thermometer. They are super affordable, and make a huge difference. You’ll make perfect roasted chicken every single time!
- Make sure to coat the chicken completely in olive oil. This keeps the chicken juicy, prevents it from sticking to the pan, and helps the skin to crisp up.
- Always rest the chicken for 10-15 minutes before you cut into it. This is a key step to make the best juicy and tender chicken.
- You can use the chicken drippings to make a nice chicken gravy while you’re resting the roasted bird.
Calories: 475kcal | Carbohydrates: 1g | Protein: 36g | Fat: 36g | Saturated Fat: 9g | Cholesterol: 143mg | Sodium: 279mg | Potassium: 369mg | Fiber: 1g | Sugar: 1g | Vitamin A: 267IU | Vitamin C: 4mg | Calcium: 30mg | Iron: 2mg