Spatchcock CHICKEN Roast

THE RECIPE

Who doesn't love roast chicken? The crisp, salty skin, moist tender meat and simply wonderful aromas filling the kitchen. It is a real crowd pleaser and firm family favourite. I have often heard people lament the fact that although they love roast chicken they just don't have the time to cook it. I won't get started on the perceived time poor, it is not that people don't have time it is about time prioritisation. One of the best things that most of us could do to improve our health and wellbeing is to break our dependence on quick and easy convenience food and make the time to cook more from scratch. So here is the answer for you to cook and enjoy roast chicken again, Spatchcock It! The best and fastest way to roast chicken, I've been spatchcocking my chicken for roasting for several years now. I don't think I will ever go back to roasting a chicken in the traditional way (whole roast bird).  Basically, spatchcocking is a method of preparing the chicken for cooking. The method involves cutting from tail to neck along the backbone so that the bird can be opened out flat (also referred to as butterflying). It gives easier access to the cavity and exterior of the chicken for seasoning. This method results in a shorter cooking time. The chicken cooks more quickly and evenly, and all the skin gets nicely golden and crisp. Spatchcocking is also an ideal option for cooking a whole chicken on the BBQ.

INGREDIENTS:

1 whole chicken
2 tablespoons olive oil
A bunch of fresh herbs (such as rosemary), finely chopped
Salt and black pepper

Serves 4-6

METHOD:

Preheat the oven to 220°C/Gas Mark 7. Flattening the chicken is easy to do, but you will need a kitchen scissors. Place chicken, breast side down, with the drumsticks closest to you, on a work surface. Using the scissors, cut along one side of backbone. Many people cut along the other side of the backbone also and then remove it. But I don't bother as I don't feel it is necessary and further simplifies the process leaving it intact. Turn the chicken over, and open it like a book. Press down hard on breastbone to flatten.

Rub chicken all over with the olive oil, and season with the finely chopped herbs, salt and black pepper. Place the chicken in a roasting tin in the oven and roast for between 40-50 minutes. Check the chicken is cooked by inserting a sharp knife until the juices run clear. Transfer chicken to a carving board, and allow to rest for 10 minutes. 

TO SERVE:

The spatchcock chicken is much easier to carve and serve, where to cut to separate legs and wings from the breast is obvious too. Truly simple, delicious and juicy roast chicken in less than an hour!! Enjoy......