Roast spatchcock chicken

Once you’ve roast a chicken using the spatchcock method you won’t go back: it’s oven space efficient, cooks evenly for juicy meat and yields delicious, crispy skin.


  • Pair of kitchen scissors
  • Chicken, 1.3kg
  • Olive oil, 1 tablespoon
  • Lemon, 1, juiced
  • Salt + pepper
  • Plain flour (or gravy granules)


  1. Preheat oven to 200℃.
  2. Take the chicken, remove the string and spatchcock.
  3. Take the newly-separated backbone, drizzle on a little olive oil then roast on the top shelf of the oven for 20 minutes — the roasted backbone can be used to make delicious gravy!
  4. Take the chicken and rub all over in olive oil and lemon juice, then season with salt + pepper (and anything else you fancy, dried basil and oregano is a favourite).
  5. Place the chicken on a roasting rack in an oven tray on the middle shelf of the oven and roast for for 1 hour (or until the internal temperature reaches 75℃).
  6. Remove the chicken from the oven tin and leave to rest for 10 minutes.
  7. Make gravy by adding the roasted backbone to the oven tray with 300ml of water and a little flour (or gravy granules) and cook over a medium heat, making sure you scrape all the good stuff from the bottom of the oven tin!