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Spatchcock chicken
- Anna Glover
Published: June 25, 2024 at 2:49 PM
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Serves 4
Easy
Prep: 20 mins
Cook: 50 mins
plus resting
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Master butterflied chicken with our easy recipe, seasoned simply with lemon, oregano and salt. Serve with roast new potatoes and seasonal fresh greens
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Try our recipe for spatchcock chicken, then try our easy roast chicken, rotisserie chicken, hunters chicken and chicken marbella with orzo. Now try more chicken recipes.
Spatchcock chicken recipe
Ingredients
Nutrition
- 1½ kg whole chicken
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp dried oregano
- 1 tsp sea salt
Nutrition: per serving
- kcal445
- fat28.2g
- saturates7g
- carbs0.1g
- sugars0.1g
- fibre0.1g
- protein47.7g
- salt1.6g
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Method
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step 1
Heat the oven to 200C/180C fan/gas 6. Get a pair of strong kitchen scissors or shears and a heavy chopping board. Flip the chicken so it’s breast-side down on the board then use the scissors to cut down either side of the backbone and remove it (you can freeze and keep for stock, if you like). Turn the chicken breast-side up and push firmly down to flatten the whole bird.
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step 2
Mix the olive oil, lemon juice, oregano and sea salt with a good grinding of black pepper, then rub all over the chicken.
-
step 3
Put in a roasting tin and cook for 50 mins until deep golden and cooked through. Rest for 20 mins before carving.
Now try our easy BBQ chicken recipes.
Authors
Anna GloverSenior food editor
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