Spatchcock Roast Chicken Recipe (Butterflied Roast Chicken)
Spatchcock roast chicken is one of the most popular method for roasting a whole chicken. It is also known as roast spatchcock chicken or roast butterflied chicken. If you are struggling making juicy roast chicken, try this roast whole chicken, it was flavourful, moist and juicy. Butterflied chicken is marinated in a chilli garlic marinate and roasted in oven. Learn how to make Spatchcock roast chicken with step by step pictures and video.
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Servings: 4 servings
Calories: 722kcal
Equipment
- Mixing Bowl
- Cutting Board, Knife & Kitchen Gloves to spatchcock chicken
- Cast Iron Grill Pan, Skillet or Baking Tray
- OTG or Oven
Ingredients
- 2 kg Whole Chicken with skins on roughly 4 lb
- 1 tsp Red Chilli Flakes
- 1 tsp Dried Oregano
- 1 tsp Salt
- 1 tsp Black Pepper Powder
- 1 tbsp Olive Oil
For Marination Paste
- 6 no Dry Red Chillies
- 4 no Bird Eye Chillies optional
- 1 medium Onion peeled and roughly chopped
- 10 Cloves Garlic peeled
- 4 tbsp Tomato Ketchup
- 3 tbsp Brown Sugar
- 2 tsp Paprika
- 4 tbsp Vinegar
- 2 tsp Dried Oregano
- 3 tbsp Olive Oil
- 1 tsp Salt
Instructions
- Take a whole chicken, around 2 kg or 4.4lb in weight. Make sure the chicken is with skins on for juicy chicken. Place the whole chicken on a cutting board, flip the chicken, make sure the chicken breast-side is facing down. Now use a sharp kitchen shears or knife to to cut through the back bone. Once the chicken is opened up like a book, flip it gently so the breast side is facing up. Use your hands to flatten the breast gently by putting some weight on it which ensure the chicken is flat.
- Take the chicken in a bowl, sprinkle with red chilli flakes, salt, black pepper powder and oregano over the chicken. Mix it really well so the spices and herbs coats evenly over both sides of the chicken.
- Take all the ingredients given for marination in a blender. Grind them to a coarse paste.
- Now take ¾th of the marination and apply over chicken and massage it all over the chicken on both sides. Let the chicken marinate for 10 to 15 minutes. Meanwhile preheat oven to 220 degree C | 428 degree F.
- Heat a cast iron grill pan on medium to high heat. Now apply some oil on the grill pan. Place the marinated chicken breast side down in the grill pan and cook them on high for 3 to 4 minutes. Flip the chicken over gently and cook for another 3 minutes. Now take the remaining ¼ of the marinate and apply all over the chicken. Drizzle with 1 tbsp of oil over the chicken.
- Place the chicken grill pan into the preheated oven and bake for 15 minutes. Reduce the oven temperature to 200 degree C | 392 degree F and continue baking for 1 hour. Make sure to baste some of the cooking liquid over the chicken every 15 minutes for moist chicken.
- One cooked, remove the chicken from oven and let it rest for 15 minutes before carving.
Video
Notes
Make sure the chicken you use is with skins on. This helps the chicken to stay moist and succulent.
You can cook the chicken in outdoor grill for smoky flavour.
You can marinate the chicken longer if you want. Cover the chicken with a plastic wrap and place in fridge and let it marinate overnight.
You can use honey instead of brown sugar. Lemon juice can be used instead of vinegar.
Make sure you use cast iron grill pan that can go into the oven directly, else you might need to transfer the chicken to another baking tray before baking in oven.
You can cook the chicken in outdoor grill for smoky flavour.
You can marinate the chicken longer if you want. Cover the chicken with a plastic wrap and place in fridge and let it marinate overnight.
You can use honey instead of brown sugar. Lemon juice can be used instead of vinegar.
Make sure you use cast iron grill pan that can go into the oven directly, else you might need to transfer the chicken to another baking tray before baking in oven.
Storage & Serving
Roast chicken taste great when served with some kuboos, pita bread or Mexican rice. Make sure you enjoy it with some toum (Lebanese garlic sauce) and pico de gallo. Leftover chicken can be stored in fridge, you can add it to salads, stir fries and more.Nutrition
Serving: 1serving | Calories: 722kcal | Carbohydrates: 20g | Protein: 46g | Fat: 50g | Saturated Fat: 12g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 25g | Trans Fat: 0.2g | Cholesterol: 180mg | Sodium: 1.481mg | Potassium: 627mg | Fiber: 2g | Sugar: 14g | Vitamin A: 694IU | Vitamin C: 17mg | Calcium: 86mg | Iron: 3mg
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