Spatchcock Chicken

Own Sunday roast with this amazing recipe. Looks great and tastes even better.

(Serves 4)

Ingredients

  • 1 high welfare whole chicken 
  • 1 tbsp The Roast Of… spice blend
  • 1 whole garlic bulb, sliced in half through centre of cloves
  • 8 shallots, peeled 
  • 10 baby potatoes, chopped in half 
  • Bunch fresh parsley 
  • 3 tbsp olive oil
  • 1 lemon, halved

Method

1. Preheat oven to 180° C/ Gas Mark 4.

2. To spatchcock a chicken simply means is to remove the backbone, which allows it to be opened and flattened. 

3. Firstly, lay the chicken breast down on a chopping board and remove any excess fat.

4. The next step is to remove the spine. Run your finger along the back of the chicken to identify the bone.Using a pair of sharp kitchen scissors, cut along each side of the spine and cut the bottom to remove. (Save this as it can be used to make chicken stock). Then, place the chicken in a large roasting tray. 

5. In a small bowl, mix together 2 tbsp olive oil and The Roast Of spice blend to form a marinade paste. 

6. Pour the marinade over the chicken and ensure skin is completely covered. 

7. Place the potatoes , shallots and lemon in the roasting tray with the chicken and add 1 tbsp olive oil. Season with salt and pepper, make sure all the veg is coated. 

8. As a guide, a 1.5kg whole stuffed chicken takes about 30 minutes per 500g of weight to cook in an oven preheated to 180°C. Roast in the preheated oven until the chicken juices run clear. 

9. Once roasted, set chicken aside to rest for 10 minutes before scattering with the chopped parsley. 

10. Carve the chicken and serve with the roasted potatoes and shallots. 

Substitutes & Suggestions 

  • Retain the carcass and the chicken backbone to make a homemade stock with. Place the bones in a large pot with some celery sticks, a carrot, a halved onion, some garlic, bay leaves and cover with water. Bring to boil and simmer for 2 hours. Strain through seive. 
  • Feel free to add other vegetables to the roasting tray; why not try red onion, sweet potato or parsnips.

Recipe prepared for Peak Blends by Rebecca Cooks

This recipe was prepared for Peak Blends by Rebecca Cooks. Check out her blog for amazing recipes here…

https://www.rebeccacooks.net/

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