Spatchcocked Roast Chicken Recipe

Spatchcocked (Butterflied) Roast Chicken Recipe

Find out how to Spatchcock or butterfly a chicken - it's actually far easier than you'd think and you can do it yourself, at home. All you need is a good pair of kitchen shears and, of course, a chicken, and you're away!

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Check out this excellent video on how to spatchcock or butterfly a chicken. You can then cook the chicken in a much shorter time than it would normally take.

Of course, if it's BBQ weather then even better. I had to cook mine in the oven as we're not quite there yet with the weather over here in the UK at the moment! 

Ingredients in Sticky Chilli Chicken

• whole chicken

• dark soy sauce

• Mirin (Japanese rice wine)

• dark brown sugar

• runny honey

•  garlic 

• red chilli 

• dried chilli flakes

• fresh ginger 

• spring onions (scallions) 

• sea salt and freshly ground black pepper

Chilli Chicken ready for the Oven

Recommended equipment

Poultry shears

Don't like sticky chilli chicken? No worries, if you prefer, you could always spatchcock this butter roast chicken recipe in order for it to cook more quickly in the oven.

Spatchcocked Roast Chicken

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butterflied chicken, spatchcock chicken, sticky chilli chicken, spatchcocked roast chicken, recipe

main, chicken, dinner

English

Yield: 1.5k chicken

Author: Jan Bennett

Spatchcocked Roast Chicken Recipe

Because the chicken is butterflied (spatchcocked) it will cook in far less time than usual.

Cook time: 50 MinInactive time: 2 HourTotal time: 2 H & 50 M

Ingredients

• 1 x 1.5k whole chicken - just under 3 and a half pounds in weight

Mix together in a bowl the following

• 2 tablespoons soy sauce
• 1 tablespoon Mirin
• 1 tablespoon dark brown sugar
• 2 or 3 good tablespoons of runny honey
• 3 fat garlic cloves - finely chopped
• 1 red chilli - seeds in or removed if you don't like it too spicy - finely chopped
• 2 pinches of dried chilli flakes
• a knob (about 1 inch) of ginger - peeled and finely chopped
• 2 spring onions - very finely sliced
• 1 pinch of salt and some freshly ground black pepper

Instructions

1. Spread the marinade all over your chicken.
2. Leave to marinate for a couple of hours (covered in cling film and refrigerated of course); overnight would be better still.
3. Remove the chicken from the fridge half an hour before you're going to cook it or the cooking times will be up the creek.
4. Transfer the chicken to a baking dish big enough to fit the chicken comfortably.
5. Don't throw away any marinade - smear it over the chicken.

Preheat your oven to 200°C/400°F or Gas 6

1. The time, of course, will depend on the size of your chicken - mine weighed 1.5kg
2. Pop the chicken into the oven uncovered for about 50 minutes to an hour. Have a check to see if it's cooked properly.
3. There should no pink juices to be seen.
4. The chicken is really easy to serve as it can easily be cut in half.

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