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.


  • 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)


  1. Preheat your oven to 220°C (425°F).
  2. 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.
  3. Rub the spice paste all over the spatchcocked chicken, ensuring it’s evenly coated on both sides.
  4. Place the chicken on a baking sheet or in a roasting pan, skin-side up.
  5. 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.
  6. Once cooked, remove the chicken from the oven and let it rest for 5-10 minutes before carving.
  7. 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…