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)
- Preheat oven to 200℃.
- Take the chicken, remove the string and spatchcock.
- 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!
- 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).
- 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℃).
- Remove the chicken from the oven tin and leave to rest for 10 minutes.
- 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!