Spatchcocked crispy-skin chicken with herbs, lemon and garlic

Spatchcocked crispy-skin chicken with herbs, lemon and garlic

Brined, spatchcocked chicken is a great method for roasting the bird as it really dials up the flavour and gives you deliciously crispy chicken skin. Try it for your next Sunday roast.

Spatchcocked crispy-skin chicken with herbs, lemon and garlic

Tom says: “If you don’t have time to leave the bird in the fridge overnight, give it a couple of hours if you can – it really makes a difference.”

Perfect roast potatoes on the side?

  • Serves icon Serves 4-6
  • Time icon Hands-on time 25 min, plus overnight resting. Oven time 55 min, plus 25 min resting

Brined, spatchcocked chicken is a great method for roasting the bird as it really dials up the flavour and gives you deliciously crispy chicken skin. Try it for your next Sunday roast.

Tom says: “If you don’t have time to leave the bird in the fridge overnight, give it a couple of hours if you can – it really makes a difference.”

Perfect roast potatoes on the side?

Nutrition: Per serving (for 6)

Calories
505kcals,
Fat
37g (12g saturated)
Protein
38g
Carbohydrates
0.5g (0.5g sugars)
Fibre
0g
Salt
1.2g

Before you start

Start the recipe the night before to let the brining work its magic on the meat.

Ingredients

  • 1.8-2kg free-range whole chicken
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 lemon
  • 50g unsalted butter, softened
  • 1 garlic bulb, halved, plus 3 cloves, finely chopped
  • 3 rosemary sprigs
  • Olive oil to drizzle
  • 175ml dry white wine
  • Bunch thyme
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. The day before you plan to cook the chicken, take it out of the fridge and rub the baking powder and salt all over it. Return to the fridge, ideally uncovered.
  2. The next day, take the chicken out of the fridge and pat it dry. Heat the oven to 180°C fan/gas 6. Finely zest the lemon into the softened butter and stir in the finely chopped garlic cloves and a pinch of salt and pepper, then set aside.
  3. Flip the chicken so it’s breast-side down on a board. Use a pair of kitchen scissors to cut along either side of the backbone, removing it. Put the backbone in a heavy roasting dish or shallow casserole (it will flavour the sauce). Flip the bird back over, then using the base of your palm, push down between the breasts to flatten it (you should hear a crack as the breastbone breaks). Cut off the small tips from each wing at the first elbow-like joint, then put them in the dish/casserole along with the halved garlic bulb and rosemary. Cut the zested lemon into very thick wheels and add those too. Drizzle with oil and pour in the wine.
  4. At the front of the bird, near the wishbone, tease the skin away from the breast meat, taking care not to tear it. Begin pushing the flavoured butter up inside this opening, massaging it with your hands to push it further up the breasts. Keep going until most of the butter is used up, then try to push some under the legs too. Push the butter under the skin and around to try and get an even and complete covering over as much of the chicken as you can.
  5. Put a wire rack over your casserole and put the bunch of thyme in the middle. Season the flat underside side of the chicken with salt and pepper, then put it on top of the thyme, breast side up. Sprinkle over a little more salt and pepper, then drizzle over a little oil and rub it into every nook and cranny.
  6. Cook for 45-55 minutes or until the juices run clear when the thickest part of the thigh is pierced. Don’t open the oven or be tempted to baste the bird while it cooks.
  7. Remove the dish from the oven and put the chicken on its wire rack onto a board to rest for 25 minutes (don’t cover it with foil). You can either make a gravy with the juices in the bottom of the casserole or serve the chicken in it (discard the backbone and wing tips) – I like to leave the garlic and lemon  pieces whole so people can smush and squeeze them into the infused juices to spoon over the chicken as they eat it.

Nutrition

Calories
505kcals,
Fat
37g (12g saturated)
Protein
38g
Carbohydrates
0.5g (0.5g sugars)
Fibre
0g
Salt
1.2g

delicious. tips

  1. Don’t waste it There’s always some meat left on a roast chicken after it’s been served – once the carcass has cooled, strip the meat from it to use in another dish and save the bones in the freezer for making stock.

Buy ingredients online

Recipe By

Tom Shingler

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Favourite chicken recipes

Spatchcocked chilli chicken

Impress guests with a whole barbecued spatchcocked chicken, marinated in...

Save recipe icon Save recipe icon Save recipe

Mustard, thyme and ginger spatchcock chicken

Try our spatchcock chicken recipe, marinated in punchy mustard and...

Save recipe icon Save recipe icon Save recipe

Roast chicken recipes

Spatchcocked roast chicken with herbed ricotta stuffing

The stuffing in this spatchcocked chicken recipe is slipped under...

Save recipe icon Save recipe icon Save recipe

Mozzarella recipes

Chargrilled lemon chicken with couscous

This lemon chicken recipe is a great-tasting dish that’s perfect...

Save recipe icon Save recipe icon Save recipe

One-pot chicken recipes

Baked lemon and rosemary chicken

This simple one-pot chicken dinner requires almost no preparation and...

Save recipe icon Save recipe icon Save recipe

Chicken breast recipes

Chicken breasts with lemon and tarragon sauce

A super easy chicken, lemon and tarragon recipe that is...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.