Spatchcock Chicken
Spatchcock chicken makes the ideal summer meal with its delicious spice rub, and is so easy to prepare yourself at home.
Servings 6 people
Calories 316kcal
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.1 large chicken
- 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.2 tbsp olive oil, 0.5 tbsp chilli puree, 1 tsp dried oregano, 1 tsp smoked paprika
- 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.1 tsp fresh basil, salt and pepper
- Add a small drizzle more olive oil.
- Roast in the oven at 180℃ / 350℉ for 1 hour.
Nutrition
Calories: 316kcal | Carbohydrates: 1g | Protein: 24g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 95mg | Sodium: 105mg | Potassium: 248mg | Fiber: 1g | Sugar: 1g | Vitamin A: 405IU | Vitamin C: 2.1mg | Calcium: 17mg | Iron: 1.3mg