Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, spatchcocked roast chicken. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
A whole roasted chicken can be tricky. The chicken needs to roast long enough to make sure the dark meat is cooked through, but you don't want to dry out the rest of the bird while doing so. Avoid this dry meat dilemma with our Roasted Spatchcock Chicken.
Spatchcocked Roast Chicken is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It’s easy, it is quick, it tastes delicious. Spatchcocked Roast Chicken is something which I’ve loved my whole life. They’re nice and they look wonderful.
To begin with this recipe, we must first prepare a few components. You can have spatchcocked roast chicken using 8 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Spatchcocked Roast Chicken:
- Take 1 large free range chicken
- Make ready 1 tsp salt
- Make ready 2 tsp dried thyme
- Take 2 tsp smoked paprika
- Prepare 1 tsp paprika
- Prepare 1/2 tsp white pepper
- Make ready to taste chilli powder, flakes or cayenne pepper,
- Take black pepper
Every part of the roasted chicken turns out juicy and flavorful with the garlic herb butter. A quick and easy one-pan dinner with minimal prep! Watch the video and learn how to spatchcock a chicken and make roast spatchcocked chicken! A spatchcocked (aka butterflied) chicken is a whole chicken with its backbone removed.
Instructions to make Spatchcocked Roast Chicken:
- To spatchcock a chicken place it on a wooden board in front of you upside down - breasts down, legs towards you.
- With kitchen scissors cut along one side of the backbone, and then the other, then turn the chicken over and press down flat. Easy!
- Mix the ingredients for the rub in a bowl. Place the chicken in a roasting tray, sprinkle the rub over and rub in with your fingers. Cover and refrigerate over night or for as long as possible before cooking.
- Preheat the oven to 200C/Gas 6. Drizzle some olive oil over the chicken and toss a few unpeeled garlic cloves into the tin. Roast in the oven for 20 minute, then reduce the temperature to 180C/Gas 4 and cook for a further hour, until cooked through. Baste twice during the cooking time. If you wish to crisp and bronze up the skin turn the grill on for the final 10 minutes of cooking.
- Rest the chicken for 15-20 minutes and then serve with coleslaw and fries (we skipped the fries as we were having gigantic slices of apple pie for dessert).
The carcass is then opened up and laid flat before roasting or grilling. And it's a whole lot easier than it might sound, so stay with me. Making a simple but perfect roast chicken is a technique that should be in every home cook's arsenal. But the reality is that perfection is difficult to achieve, especially if you're trying to roast that chicken whole. Spatchcocking, or butterflying, is the solution.
So that is going to wrap this up with this special food spatchcocked roast chicken recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
