Christmas Spatchcock Roast Chicken

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!
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Adjust Servings
1.5kg chicken
2tbsp olive oil
Salt and pepper
3celery sticks (cut into long thick batons)
2carrots (cut into long thick batons)
10cloves garlic (washed, unpeeled)
5sprigs thyme
5sprigs rosemary
1lemon (sliced)
3tbsp olive oil
¼cup salt
¼cup sugar
2liter water
Herb Butter
100g unsalted butter (soft)
½tsp truffle salt (or to taste)
2tbsp flat leaf Italian parsley (minced)
2tbsp thyme (minced)
2tbsp rosemary (minced)
Zest of 1 lemon
Pepper to taste



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.
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Mix brine ingredients till ¼ salt and ¼ cup sugar is dissolved in a large tray that can soak the chicken in.
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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.
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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.
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Preheat oven 200°C.
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Mix the ingredients for the herbed butter till well combined.
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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.
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Arrange the lemon slices on top of the vegetables.
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Lay the spatchcock chicken, skin side up on the vegetables.
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Gently spoon the herb butter in between the skin of the meat. And spread it by pushing it gently with your fingers.
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Drizzle with olive oil.
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Season with truffle salt and pepper, to taste.
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Roast 200°C for 50 to 55 minutes.
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