Everyone loves a roast chicken. I love ‘spatchcocking’ a chicken to speed up the process. This means getting a little savage and cutting the bird open to flatten out. This way the chicken needs a shorter cook time, and both sides get nice and crisp. Ideally cooked on the barbeuce for maximum smokiness and crispness, I also cook them like this in a conventional oven with amazing results.
For a make ahead meal, ‘spatchcock’ your chickens once you get home from the supermarket and place in a freezer bag with your marinade ingredients. Freeze until needed, and you have a ready to go chicken. Perfect for taking camping, or for impromptu barbecues.
- I whole large sized chicken
- 1/4 cup olive oil
- 2 garlic cloves, finely chopped
- 1 tbsp fresh lemon thyme, chopped
- 2 tbsp dried oregano
- 1 tbsp paprika
- Juice of 1 lemon
- 1 tbsp salt
- 1/2 tbsp cracked black pepper
- Spatchcock the chicken by using a large knife or pair of kitchen scissors and cutting down both sides of the spine of the chicken. Remove.
- Turn the chicken over and using your palm, apply your weight to the breast bone and push to flatten. Set aside.
- Put all the remaining ingredients in a small bowl and mix to combine.
- Using a sharp knife, cut two slashes into each chicken leg. This helps them cook evenly.
- Rub the marinade all over the chicken and cover and refrigerate overnight if possible, or for at least 2 hours.
- Heat a BBQ onto high heat and place the chicken straight onto the hot plate, breast side up. Drizzle with olive oil and cook for 5 minutes, turn over and cook on the other side for 5 more minutes.
- Turn the heat down to medium, cover with the BBQ hood (if you have one) or a large roasting dish. Cook for another 15 minutes, drizzling with olive oil if it is looking dry, then turn over, breast side up, cover for a final 15 minutes or until cooked though. The legs are the last part to cook, so check them first.
- Drizzle with a squeeze of lemon juice and sprinkle with some chopped parsley and serve.
- You can cook this in a roasting dish in the oven at 190 degrees celcius (170 degrees celcius fan forced) for approximately 50 minutes. Just baste often with the cooking juices