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Simple spatchcock chicken

Simple Spatchcock Chicken

Wendy Faulkner
Cook a delicious, juicy roast chicken in 45 minutes
5 from 1 vote
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Healthy
Servings 6
Calories 190 kcal

Equipment

  • kitchen shears
  • oven proof baking tray

Ingredients
  

  • 1 medium chicken
  • 1 tablespoon olive oil
  • handful fresh thyme leaves
  • salt and pepper

Instructions
 

  • Preheat the oven to 200 degrees (180 fan).
  • Lay the chicken breast side down. Using very sharp kitchen shears, cut along one side of the backbone, close to the bone. Turn the chicken around and cut along the other side, so that the backbone can be removed.
  • Turn the chicken over, and press down firmly on the breast until you hear a snap. The chicken should open out flat.
  • Place the chicken on an ovenproof tray with a rim. Drizzle with oil olive, thyme and seasoning. Roast for 45 mins, or until the juices run clear.
  • If possible leave the chicken to rest for 15 minutes before carving.

Notes

  • You can also use other woody herbs such as rosemary or sage in place of thyme.
  • If using a large or small chicken, you'll need to adjust the cooking time.
  • Please check carefully that the chicken is fully cooked through. If you pierce the thickest part of the thigh with a skewer, the juices should run clear.

Nutrition

Calories: 190kcalCarbohydrates: 0gProtein: 28.9gFat: 7.4gSaturated Fat: 2gFiber: 0gSugar: 0g
Keyword Comfort food, roast chicken
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