Spatchcock Chicken

Spatchcock Chicken

 

 

Ingredients

• 1 large chicken 1.8 kg
• 2 tbsp olive oil
• 0.5 tbsp chilli puree
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1 tsp fresh basil leaves torn
• salt and pepper to taste

Instructions

To prepare the chicken:

• Preheat the oven to 180 C.
• Spatchcock your chicken as follows.
• Turn the chicken breast side down, with the legs towards you.
• Using a sharp knife or a strong pair of kitchen scissors, from the bottom upwards, make a cut to the side of the backbone which you can feel running down the centre of the chicken. Cut all the way to the top, through the bones.
• Repeat on the other side, cutting to the side of the backbone all the way to the top.
• Remove the backbone completely, cutting through any remaining skin or meat holding it in place, and place it to the side.
• Turn the chicken back over and press down to make it even flatter. With the backbone removed the whole chicken will cook through a lot faster.

Make the rub:

• Mix the rub ingredients (olive oil and herbs and spices) in a small bowl.
• Dot it over the chicken then rub into the meat, covering all of the surface.
• Tear the basil leaves and sprinkle over the chicken. Season with salt and pepper to taste.
• Add a small drizzle more olive oil.
• Roast in the oven at 180 C for 1 hour. https://bakingqueen74.co.uk/spatchcock-chicken/#wprm-recipe-container-10468