Christmas Spatchcock Roast Chicken

Mains
Poultry
Sides/Snacks

Easy Level:

Cook Time:

Servings:

4

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
kg
kg
chicken
0.00
kg
kg
chicken
0.00
tbsp
tbsp
olive oil
0.00
tbsp
tbsp
olive oil
Salt and pepper
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
cloves
garlic (washed, unpeeled)
0.00
cloves
cloves
garlic (washed, unpeeled)
0.00
sprigs
sprigs
thyme
0.00
sprigs
sprigs
thyme
0.00
sprigs
sprigs
rosemary
0.00
sprigs
sprigs
rosemary
0.00
lemon (sliced)
0.00
lemon (sliced)
0.00
tbsp
tbsp
olive oil
0.00
tbsp
tbsp
olive oil

Brine:

0.00
cup
cup
salt
0.00
cup
cup
salt
0.00
cup
cup
sugar
0.00
cup
cup
sugar
0.00
liter
liter
water
0.00
liter
liter
water

Herb butter

0.00
g
g
unsalted butter (soft)
0.00
g
g
unsalted butter (soft)
0.00
tsp
tsp
truffle salt (or to taste)
0.00
tsp
tsp
truffle salt (or to taste)
0.00
tbsp
tbsp
flat leaf Italian parsley (minced)
0.00
tbsp
tbsp
flat leaf Italian parsley (minced)
0.00
tbsp
tbsp
thyme (minced)
0.00
tbsp
tbsp
thyme (minced)
0.00
tbsp
tbsp
rosemary (minced)
0.00
tbsp
tbsp
rosemary (minced)
Zest of 1 lemon
Zest of 1 lemon
Pepper to taste
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.
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.
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.
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.
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.
Preheat oven 200°C.
Mark as completed

6

Mix the ingredients for the herbed butter till well combined.
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.
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

8

Arrange the lemon slices on top of the vegetables.
Arrange the lemon slices on top of the vegetables.
Mark as completed

9

Lay the spatchcock chicken, skin side up on the vegetables.
Lay the spatchcock chicken, skin side up on the vegetables.
Mark as completed

10

Gently spoon the herb butter in between the skin of the meat. And spread it by pushing it gently with your fingers.
Gently spoon the herb butter in between the skin of the meat. And spread it by pushing it gently with your fingers.
Mark as completed

11

Drizzle with olive oil.
Drizzle with olive oil.
Mark as completed

12

Season with truffle salt and pepper, to taste.
Season with truffle salt and pepper, to taste.
Mark as completed

13

Roast 200°C for 50 to 55 minutes.
Roast 200°C for 50 to 55 minutes.
Mark as completed

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