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.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (5)


    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)


    This meal was by far my favorite of all the meals I've made from this website. Absolutely wonderful and while eating my family said make it again quick. The only addition I made was to add a little bit of minced garlic to my broth. I served with roasted potatoes and pretzel bread. So thankful for this recipe!!!  -  04 Oct 2017  (Review from Allrecipes US | Canada)


    This turned out delicious! The only change I mead was instead of using the whole lemon, I zested it in with the onions then juiced it with the broth. I find the rind adds a very harsh flavour so this is how I handle any citrus when the whole thing is called for in a recipe.  -  02 Sep 2017  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate