Roast spatchcock chicken

Roast spatchcock chicken


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

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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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