Roasted Spatchcock Chicken
Roasted Spatchcock Chicken with rosemary, lemon, paprika and garlic, deliciously golden and juicy, perfect for your Sunday Roast Dinner. It cooks a lot quicker than a whole roasted chicken, but it's as tasty. No need to slave away in the kitchen to cook a fabulous meal, this chicken is on the table in well under an hour.
Prep Time10 minutes mins
Cook Time55 minutes mins
Total Time1 hour hr 5 minutes mins
Course: Main Course
Cuisine: English
Servings: 1 chicken
Calories: 1662kcal
- 1 whole chicken
- 1 teaspoon coarse sea salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic granules
- 1 teaspoon paprika
- 1 tablespoon rosemary
- a few dots of butter
Preheat the oven to 220 degrees Celsius (430 Fahrenheit).
Use a sharp kitchen knife or kitchen scissors and cut along the back bone of the chicken in order to remove the back bone.
Turn the chicken side up, and press firmly on the breastbone until it cracks to flatten the chicken.
Arrange it on a roasting tray, season with salt, pepper, garlic, paprika, rosemary and spread the butter all over.
Roast for 20 minutes, then lower the temperature to 180 degrees Celsius (350 Fahrenheit) for 35-40 minutes.
Remove from the oven, and leave to rest for at least 10 minutes for the juices to be released.
Calories: 1662kcal | Carbohydrates: 5g | Protein: 143g | Fat: 115g | Saturated Fat: 33g | Trans Fat: 1g | Cholesterol: 571mg | Sodium: 2863mg | Potassium: 1549mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2117IU | Vitamin C: 13mg | Calcium: 120mg | Iron: 8mg