Roast spatchcock chicken

    1 hour 25 min

    A spatchcocked chicken is roasted with lemons, carrots, beer and herbs, creating a delicious gravy while roasting.

    5 people made this

    Serves: 5 

    • 1 (2.25kg) whole chicken
    • salt to taste
    • 3 tablespoons olive oil
    • 1 small onion, thickly sliced
    • 250ml light beer
    • 350ml chicken stock, or more as needed
    • 6 carrots, cut into long pieces
    • 1 lemon, sliced
    • 2 teaspoons dried rosemary
    • 1 teaspoon dried thyme

    Prep:15min  ›  Cook:1hr10min  ›  Ready in:1hr25min 

    1. Preheat oven to 220 C / Gas 7.
    2. Cut backbone from chicken using kitchen scissors and save backbone for another use, such as stock. Flip chicken, breast-side up, and forcefully press chicken down to flatten; season generously with salt.
    3. Heat olive oil in a large oven-safe, heavy-based pan over medium-high heat; pan-fry chicken, skin-side down, until golden, 6 to 7 minutes. Transfer chicken to a plate, skin-side up.
    4. Cook and stir onion in oil in the same pan until softened, 2 to 3 minutes. Add beer, scraping up any browned bits from the bottom of the pan. Continue cooking until most of the beer is reduced, 2 to 4 minutes more. Stir chicken stock, carrots, lemon, rosemary and thyme into beer mixture. Arrange chicken, skin-side up, over vegetables.
    5. Roast in the preheated oven until chicken is golden brown and juices run clear, about 50 minutes. Transfer chicken and vegetables to a large platter and let rest, uncovered.
    6. Bring remaining stock and juices in the pan to the boil and cook until sauce is thickened, about 10 minutes. Season sauce with salt.
    7. Slice chicken and serve with sauce.

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    Reviews & ratings
    Average global rating:

    Reviews in English (14)


    A definite keeper! Moist, flavorful meat with wonderful flavor. Carrots were a bit too hard for our preference when the chicken was finished, as I only needed to roast the chicken for about 40 minutes to reach temperature. Easily remedied on the cooktop while the bird was tented and resting and the sauce reduced. Thanks for a great recipe.  -  18 Feb 2019  (Review from Allrecipes US | Canada)


    Great recipe. Served with mushroom risotto and green beans.I might try it with a dry hard cider sometime too. Will make again!  -  17 Feb 2019  (Review from Allrecipes US | Canada)


    No changes  -  12 Feb 2019  (Review from Allrecipes US | Canada)