Learn how to Spatchcock a Chicken for roasting - it is perfect for busy nights as it can be quickly prepared, and is so easy making it ideal for entertaining! Enjoy the traditional flavours of a roast chicken in less time - no advanced preparation is necessary. Tender, juicy chicken and crispy skin - this is a crowd-pleasing recipe.
Strong Poultry Shears - or sturdy kitchen scissors
Ingredients
2kg(4.4 lb) whole chickenSee Note 1
1tablespoonolive oilSee Note 2
1 ½teaspoondried oreganoSee Note 3
1teaspooncoarse kitchen saltSee Note 4
½teaspoonblack pepper - freshly ground
1mediumbrown/yellow onion - peeled and sliced into ½ cm (¼") pieces
Instructions
Remove the chicken from the fridge about 15 minutes before you prepare it so that it cooks quicker and more evenly. Preheat your oven to 200 degrees C (400 F).
Line a large, rimmed baking sheet with non-stick baking paper.Add the sliced onion to the centre of the tray for the chicken to lay on.
On a chopping board, place the chicken breast-side down with the legs toward you.As a cutting guide, you may like to use a sharp knife to score the chicken skin before you start.
Using poultry shears, starting from the end of the chicken nearest you, cut each side of the backbone, positioned in the centre of the back. You will be cutting through bones from the tail to the neck. Remove the backbone and set it aside for homemade chicken stock.
Turn the chicken over and spread the legs. Place the palm of your hand across the centre of the breast. Place your other hand on top of your first hand and press down hard. You will hear a cracking sound. If not, repeat and press harder.The chicken should lay flat so that the meat cooks evenly.
Tuck the wings under the breast and pat the chicken dry using paper towel.Lay the flattened chicken on top of the onion slices.
Drizzle the chicken with olive oil and rub it into the skin.In a small bowl, combine the dried oregano, sea salt and black pepper.Sprinkle over the skin and gently rub evenly into the skin.
Roast the chicken in the preheated oven for about 50 minutes.To test for doneness, insert the tip of a sharp knife between the thigh and the breast. If the juices run clear, the chicken is cooked. Alternatively, insert a thermometer into the thickest part of the thigh. It is cooked when it registers 75 degrees C (165 F).
Once cooked, remove from the oven and transfer the chicken to a cutting board. Cover loosely with foil and set the chicken aside to rest for about 10 minutes. Carve and serve.
If there should be any leftovers, store them in an airtight container in the fridge for up to 3 days. You can also freeze leftovers in a freezer-safe container for up to 3 months.Keep the carcass to make homemade chicken stock.
Video
Notes
Chicken: you can use a chicken smaller or larger than the one we have used - adjust the cooking time accordingly. To check that the chicken is cooked, insert a thermometer into the thickest part of the thigh. It is cooked when it registers at 74 degrees C (165 F).
Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
Herbs: use another herb, or combination of herbs if you prefer.
Salt: use coarse kitchen salt. Fine table salt is not suitable as it is too concentrated.