If you spatchcock a whole chicken, the flavours of rub are more intense and the cooking time is reduced. This can be cooked in a conventional oven, but also works well on the BBQ or even in your pizza oven (if you can keep the heat to about 220°C. If you ask nicely at the butchery counter, the team will happily spatchcock your chicken of choice, from Creedy Carver, Corn-fed or regular chicken, depending on your preference and size.
Ingredients:
- 1 whole chicken (approximately 3-4 pounds) spatchcocked.
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Lemon wedges (for serving)
Method:
- Preheat your oven to 220°C (425°F).
- In a small bowl, combine the olive oil, minced garlic, dried thyme, dried rosemary, paprika, salt, and black pepper. Mix well to create a paste.
- Rub the spice paste all over the spatchcocked chicken, ensuring it’s evenly coated on both sides.
- Place the chicken on a baking sheet or in a roasting pan, skin-side up.
- Roast the chicken in the preheated oven for about 40-50 minutes, or until the skin is golden brown and crispy, and the internal temperature reaches 165°F (74°C) when measured with a meat thermometer inserted into the thickest part of the thigh.
- Once cooked, remove the chicken from the oven and let it rest for 5-10 minutes before carving.
- Serve the spatchcock chicken with lemon wedges for squeezing over the top. It pairs well with roasted vegetables, mashed potatoes, or a fresh green salad.
You can enjoy this as an alfresco meal, using your fingers to grab your favourite cut…