Spatchcocking is an easy method of preparing a chicken, or any bird, for roasting (or grilling) that allows it to cook more evenly and produces tender and juicy meat with crisp, golden skin. This technique involves simply removing the backbone from the chicken, opening it out and flattening it so all of the parts are of similar thickness.
Whole Roast (Spatchcocked) Chicken
preparation time: 10 minutes
cooking time: 45-50 minutes
1.5-1.6kg fresh chicken, neck and innards removed
*salt and pepper
1 tbsp olive oil
*The chicken can be seasoned with any flavourings you like: chopped fresh or dried herbs (thyme, sage or rosemary are particularly good), minced garlic, the juice and grated zest of a lemon, your favourite seasoning blend etc.....the possibilities are endless.
Preheat the oven to 200C(400F). Line a shallow baking pan at least 23cm x 32.5cm (9"x13") in size with parchment.
Rinse the chicken under cold, running water and pat dry. Don't forget to rinse and dry the cavity.
To serve, using a sharp knife, remove the legs; this really just involves cutting through skin. Separate the drumsticks from the thighs by cutting through the joint. Cut between the breasts and then cut each one in half. Arrange the pieces on a platter, drizzle with some of the pan juices and serve!