Christmas Spatchcock Roast Chicken

Mains

Poultry

Sides/Snacks

If roast turkey is not your kind of thing, why not try out its cousin? Here we have a simple yet delicious recipe. We show you how to spatchcook the chicken so that it cooks more evenly.
Brining and spreading herb butter underneath the skin helps to keep the meat moist and juicy. The herb and truffle salt also helps to flavor the chicken from within!
Next just roast the bird on a bed of herb, vegetables and lemon slices to give it a refreshing and zesty kick. Brushing the remaining herb butter on the chicken for that beautiful finish!
#themeatmensg #simple #delicious #refreshing #spatchcook #roast #chicken

Ingredients

Adjust Servings

US / Metric

0.00

chicken

0.00

chicken

0.00

tbsp

olive oil

0.00

tbsp

olive oil

Salt and pepper

0.00

celery sticks (cut into long thick batons)

0.00

celery sticks (cut into long thick batons)

0.00

carrots (cut into long thick batons)

0.00

carrots (cut into long thick batons)

0.00

cloves

garlic (washed, unpeeled)

0.00

cloves

garlic (washed, unpeeled)

0.00

sprigs

thyme

0.00

sprigs

thyme

0.00

sprigs

rosemary

0.00

sprigs

rosemary

0.00

lemon (sliced)

0.00

lemon (sliced)

0.00

tbsp

olive oil

0.00

tbsp

olive oil

Brine:

0.00

cup

salt

0.00

cup

salt

0.00

cup

sugar

0.00

cup

sugar

0.00

liter

water

0.00

liter

water

Herb butter

0.00

unsalted butter (soft)

0.00

unsalted butter (soft)

0.00

tsp

truffle salt (or to taste)

0.00

tsp

truffle salt (or to taste)

0.00

tbsp

flat leaf Italian parsley (minced)

0.00

tbsp

flat leaf Italian parsley (minced)

0.00

tbsp

thyme (minced)

0.00

tbsp

thyme (minced)

0.00

tbsp

rosemary (minced)

0.00

tbsp

rosemary (minced)

Zest of 1 lemon

Pepper to taste

Steps

1

Place chicken, breast side down, on a work surface. Starting at thigh end, cut along one side of the backbone with kitchen scissors. Cut along the other side. Discard backbone or save for stock. Flip chicken, and open like a book. Press firmly on breastbone to flatten.

Mark as completed

2

Mix brine ingredients till ¼ salt and ¼ cup sugar is dissolved in a large tray that can soak the chicken in.

Mark as completed

3

Place chicken, flat, skin side up onto tray. Pour brine solution over it, making sure its submerged. Cling wrap and place in the fridge for three hours.

Mark as completed

4

After 3 hours, remove the chicken from the brine solution. Pat dry. Gently separate the skin from the meat with your fingers. Try not to tear the skin. Leave at room temperature while you prepare the herbed butter and base vegetables.

Mark as completed

5

Preheat oven 200°C.

Mark as completed

6

Mix the ingredients for the herbed butter till well combined.

Mark as completed

7

Place 3 celery, 3 carrots and 1 onion in roasting tray. Gently coat with 3 tbsp olive oil. Season with salt and pepper. Arrange in a single layer on the roasting tray.

Mark as completed