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5 from 1 vote

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 mins
Cook Time55 mins
Total Time1 hr 5 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