Spatchcocking a chicken can seem intimidating, but it’s so worth it when you get results like these - and it’s all so versatile too! This sweet and spicy mix made for a delicious dinner, especially when paired with a (very overindulgent) cauliflower cheese and a creamy mash.

How to Spatchcock a Chicken

Spatchcocking, or butterflying, helps to cook the chicken faster so that it remains beautifully moist.

Place the chicken on a cutting board, breast side down. Use kitchen scissors or a sharp knife to cut along each side of the backbone to remove it. Trim off any excess fat. Flip the chicken breast side up, and firmly press down on each breast to break the bone and flatten the chicken.

Ingredients

1 large chicken - spatchcocked

Marinade

1 tbsp honey

1 tsp thyme

1 tsp oregano

4 cloves of garlic - minced

1 tsp sugar

1 tsp sea salt flakes  

1 tsp freshly ground black pepper

Method

Mix all of the marinade ingredients in a bowl. Cover the prepared chicken with the marinade ensuring that it completely covers the chicken. Place in a roasting tin and cover with cling film. Place in the fridge for at least 2 hours or overnight. 

Remove the chicken from the fridge 30 minutes before cooking. Heat the oven to 200C, place the chicken in the oven and cook for 1 hour , basting with juices half way through the cooking time. 

After 1 hour, check the chicken is cooked by placing a skewer into the thickest part of the leg, the juices should run clear. 

Remove from the oven and leave to rest for 10 minutes before serving