Roast spatchcock chicken

    1 hour 25 min

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

    1 person 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 in English (7)


    This is truly the best chicken I've ever made. I did everything in my cast iron pan, which makes the cooking process and the cleanup very easy. More importantly, the flavor is amazing and the chicken is the most moist I've ever cooked.  -  20 May 2018  (Review from Allrecipes US | Canada)


    Wonderful recipe that delivered tremendous flavor. First I did not have a fryer larger enough to handle the a spatchcocked chicken so I cut the chicken in half with help from some YouTube videos. I used a dutch oven and it worked out fine. Next time I will quarter the chicken just for ease of handling and serving. Remember if you are using a smaller chicken the carrots will need more time, simple just microwave them while you make the gravy! This is a delicious and straight forward recipe your family or guests will love!  -  01 Apr 2018  (Review from Allrecipes US | Canada)


    The only thing I changed was using white wine instead of beer because of my girlfriend’s gluten allergy. She said, “make this again anytime!” It came out great. Browning on the skin side worked perfectly to give us some crispy skin. The carrots cooked perfectly. My bird started at 4.5 pounds before taking out the spine so probably could have used 5-10 minutes less roasting time. I paired it with sautéed string beans, an easy, gluten free Knorr’s rice side and of course, the rest of the wine. Great leftovers as well!  -  20 Dec 2017  (Review from Allrecipes US | Canada)