A Glug of Oil

Delicious and easy recipes for everyday cooking. Midweek dinner ideas and easy dinner party recipes.

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!

Spatchcocked roast chicken.
This post may contain affiliate links, as an Amazon Associate, I earn a small commission from qualifying purchases but of course, at no extra cost to you.

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

Sticky 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

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

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

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.
Did you make this recipe?
@aglugofoil aglugofoil

5 comments

  1. I'm going to have to stop reading your blog first thing in the morning... and at lunchtime. Oh, and before supper, too.

    Too painful (in the nicest possible way)!

    ReplyDelete
  2. I tackled my first butter-flied chicken just last year. With practice, I'm sure to get better, I hope:)

    When I see recipes like this coming from your kitchen it reminds me of that cooking show you auditioned for. Boy oh boy, did they lose out!!!

    Your chicken looks scrumptious!!! Thanks for sharing, Jan...

    ReplyDelete
  3. lovely blog you have here ! very well presented :)
    please visit n follow my blog if you wish to @ http://kitchensojourn.blogspot.com :)

    ReplyDelete
  4. O knew I should have had a larger breakfast before I started blogging..good thing it is closer to lunch:D

    ReplyDelete
  5. I just want to rip off one of those legs and start eating, then licking my fingers :)

    ReplyDelete

I love to hear from everyone so thanks for taking the time to comment. Please note comments containing links will NOT be published.

Cheers
Jan