Name: Spatchcock Chicken
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: British
Ingredients: 1 whole chicken, about 1.6 kg; 1 tbsp olive oil; Salt; 1 lemon, halved (optional); A few garlic cloves (optional); 1 tsp smoked paprika or dried herbs (optional)

Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.

A flattened whole chicken that roasts in 45 minutes.

Cuisine: British
Serves: 4
Prep: 10 min
Cook: 45 min
Total: 55 min
Difficulty: Easy

Plus 10 minutes resting.

Gluten-freeDairy-freeEgg-freeNut-free

Equipment: Roasting tray; kitchen scissors

Ingredients

1 whole chicken, about 1.6 kg
1 tbsp olive oil
Salt

Optional extras

1 lemon, halved
A few garlic cloves
1 tsp smoked paprika or dried herbs

Method

Heat the oven to 220°C (fan 200°C). Cut out the backbone with scissors and press the chicken flat, skin-side up.
Rub with oil and salt and roast for 40 to 45 minutes, until golden and the thigh reaches 75°C. Rest for 10 minutes.

Swaps and tips

Ask the butcher to spatchcock it for you. Faster than a whole roast and the skin crisps all over.

Add carbs for the family (optional)

For the family, roast potatoes on a second tray.

Nutrition estimated, per serving

Protein	Carbs	Fibre	Fat	Calories
45 g	0 g	0 g	31 g	470 kcal

Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.

Recipes are AI created and editorially reviewed; kitchen testing is ongoing.

Recipe from healthshelf.org

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Spatchcock Chicken