Roast spatchcock chicken
A spatchcocked chicken is roasted with lemons, carrots, beer and herbs, creating a delicious gravy while roasting.
Ingredients
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
Method
Prep:15min ›
Cook:1hr10min ›
Ready in:1hr25min
- Preheat oven to 220 C / Gas 7.
- 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.
- 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.
- 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.
- 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.
- Bring remaining stock and juices in the pan to the boil and cook until sauce is thickened, about 10 minutes. Season sauce with salt.
- Slice chicken and serve with sauce.
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Reviews & ratings
Average global rating:
(1)
Reviews in English (1)
My wife said that this recipe is definitely a keeper, and I have to agree. I didn't have a whole chicken but collected enough thighs and drumsticks from the freezer to approximate the volume of meat. I don't keep light beer in the house and I didn't have a lemon so I substituted a traditional amber lager and bottled lemon juice. The result was a spectacular success and the leftovers were just as tasty. I'll definitely make this again. - 24 Jun 2017 (Review from Allrecipes US | Canada)
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