This spicy spatchcock chicken is hands down the best, juiciest, tender and most tasty chicken that you will ever make. Better than any store-bought takeaway chicken, on any day.
Spatchcock is already delicious on its own because by removing the spine and flattening the rib cage you get it into a flat position. This allows the chicken to cook evenly and the juices to easily flow through.
Now all you have to do is add an extremely flavorful non irradiated Smell and Taste spice for that extra lift! We promised to bring flavor to your table with our spice range and from our customer reviews on social media, from trusted and supporting customers, I believe that we're committing to flavor and fragrance.
This is an easy spatchcock recipe so it's perfect for week-days or weekends. If you've never made one before stay with me as I take you through these simple steps. The "work" part of this recipe is actually your preparation and the rest is a matter of waiting for the 'bake till golden brown part'. Really hands off as much as possible until it's done that's it, it's finger licking good!
The chicken skin is crispy, salty, flavored, and underneath the skin is the soft and juicy meat. Honesty even ridiculous to try and describe because you have to try it yourself to see why your mouth will water every time you see it.
Spicy Spatchcock Chicken Recipe
We all love a whole roasted chicken don't we? Especially a golden brown and tender roast chicken sure, why not. We've basted them, buttered them, stuffed them and enjoyed them to the fullest using our favorite spice collection. A typical example of this is my Roast Chicken & Vegetable Roast. That roast chicken recipe doesn't show case the best chicken photos but my goodness the taste was a tender, juicy and crispy chicken. I did slide all kinds of fresh chopped fennel and olive oil under the skin, roasted it with veggies and stock or wine and the rest as they say, is history.
Regardless it does still take time to prepare your chicken before roasting whereas in this spatchcock recipe it's so much easier.
How To Make Spatchcock Chicken
Its a simple method of butterflying the chicken so that it sits flat in the pan which makes the chicken cook evenly all at one time resulting in a much more juicier roast chicken.
Cutting The Chicken
All you need is a sharp pair of kitchen scissors because you need to cut down the spine, on either side. This is how to spatchcock a chicken:
- Turn the chicken upside down with the legs facing you, breast side down.
- Cut alongside the spine, through the rib cage on either side (you will cutting from the bottom up)
- Keep the spine to make a great stock! Now flip the chicken over and press down with your hands so that it lies flat.
- You've just spatchcocked a chicken!
In a small bowl mix the 13-spice for all your chicken dishes spices with olive oil which you rub all over the chicken. In this recipe we've used a combination of our chicken spice and meat salt.
Dot butter all over the chicken and inside. At this point you can use the same seasoning for the potatoes if using any and add them to the roasting tray or skillet.
Pour the wine/stock or even water on the sides of the pan making sure the liquid is not poured over the spice and chicken.
Bake at 200/210 C for 40 minutes uncovered. (check on 35 minutes and if you're happy with the level of golden brown take it out).
The internal temperature of the chicken should be 75ºC but because it will continue cooking while it rests, I take mine out anywhere between 73 and 75. It rests for 10 to 15 minutes (still uncovered) before serving.
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Spicy Spatchcock Chicken Recipe
- 1.5 to 2 kg whole chicken
- ¼ to ½ cup white wine any, water or stock (just a dash of liquid)
- 1 Tbsp. unsalted butter
- ½ teaspoon salt and pepper mix by Smell & Taste
- 2 Tbsps olive oil
- 1 tablespoon lemon juice and the zest of the lemon
- 1 teaspoon chicken spice - Smell and Taste
- 1 teaspoon meat salt - Smell and Taste
- Preheat the oven to 200/210ºC.Use a deep baking tray/skillet with sides so the liquid doesn't spill over.
- Turn the chicken upside down with the legs facing toward you. Use a sharp kitchen scissors /shears or knife (any of them works as long as it's sharp) Holding the rib cage, cut on the sides of the spine, you're going to do this twice because you're cutting on either side of the spine. The idea is to remove the spine so do that. (Keep for making great stock or discard).Now turn the chicken over and using both your hands press down on the rib cage to flatten the chicken. Yes, you have a spatchcock chicken!
- With a cooking brush rub the spicy oil mix generously all over the chicken and don't forget to season the underneath of the chicken too. You can also use your finger to do this gently rubbing it all over. Season with a sprinkle of salt & pepper. Always taste your spicy oil mix to check for salt before adding salt to the chicken.
- Pour the wine into the pan from the side making sure not to pour over the spices.
- Roast your spatchcock chicken uncovered on the middle rack of the oven for between 35 to 45 minutes or until the internal temperature reads 75ºC. Please remember that it will continue cooking and the internal temperature will rise while it rests so don't leave it longer for tender chicken.
- Let it rest for 10 minutes uncovered before slicing into it. Enjoy!