PREPARATION TIME: 10 mins

COOKING TIME: 45 mins

SERVES: 4

 

INGREDIENTS

  • 1 large whole chicken (2.00-2.30Kg)
  • 3 tablespoons olive oil

Dry rub:

  • 1 tablespoon paprika
  • 1 tablespoon thyme
  • 1 teaspoon oregano
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • ½ teaspoon chili powder
  • ½ teaspoon cayenne pepper

 

recipe-spatchcock-chicken-spices

 

METHOD:

  1. Remove chicken from fridge and keep it at room temperature for 5 mins to get rid of the chill.
  2. Layer a baking tray with tin foil. Place a rack in the tray. The rack keeps the chicken off the bottom of the tray so that air can circulate under it while it cooks.
  3. Combine the dry rub ingredients together in a small dish. You will only need half the mixture for this recipe so you can set aside half now to avoid contamination. Or you could just halve the recipe to begin with, but it’s lovely on seafood too, so you might as well make the extra.
  4. Set your oven to 200 degrees Celsius.
  5. Place the chicken breast-side down on a cutting board. Use heavy-duty kitchen scissors to cut out the backbone by cutting down from neck to tail along each side. Remove and discard or save for homemade chicken stock.
  6. Open the bird up like a book. Use a sharp paring knife to cut down the center of the bird, just deep enough to incise the cartilage covering the breastbone.
  7. Press down on the chicken now to flatten it completely. You might hear a little “pop” – that is the wish bone.
  8. Pour the olive oil all over the outside of the bird and sprinkle about 2 teaspoons of the spice mix over.
  9. Flip the bird and brush the skin with olive oil then sprinkle another 2 teaspoons or so of the spices over the skin.
  10. Lift the chicken onto the baking sheet/rack combo.
  11. Bake for 50 minutes or until the breast meat measures 150ºF and the thigh reaches 170ºF.
  12. Let rest 10 minutes before carving into quarters.

 

 

Spatchcock Chicken
 
Prep time
Cook time
Total time
 
By spatchcocking your chicken i.e. cutting out the backbone and butterflying it, your chicken will cook quicker and more evenly
Author:
Serves: 4
Ingredients
  • 1 large whole chicken (2.00-2.30Kg)
  • 3 tablespoon olive oil

Dry rub:
  • 1 tablespoon paprika
  • 1 tablespoon thyme
  • 1 teaspoon oregano
  • 1 teaspoon black pepper
  • ½ teaspoon cayenne pepper
  • 1 teaspoon salt
  • ½ teaspoon chili powder
Instructions
  1. Remove chicken from fridge and keep it at room temperture for 5 mins to get rid of the chill.
  2. Layer a baking tray with tin foil. Place a rack in the tray. The rack keeps the chicken off the bottom of the tray so that air can circulate under it while it cooks.
  3. Combine the dry rub ingredients together in a small dish. You will only need half the mixture for this recipe so you can set aside half now to avoid contamination. Or you could just halve the recipe to begin with, but it's lovely on seafood too, so you might as well make the extra.
  4. Set your oven to 200 degrees Celsius.
  5. Place the chicken breast-side down on a cutting board. Use heavy-duty kitchen scissors to cut out the backbone by cutting down from neck to tail along each side. Remove and discard or save for homemade chicken stock.
  6. Open the bird up like a book. Use a sharp paring knife to cut down the center of the bird, just deep enough to incise the cartilage covering the breastbone.
  7. Press down on the chicken now to flatten it completely. You might hear a little "pop" - that is the wish bone.
  8. Pour the olive oil all over the inside of the bird and sprinkle about 2 teaspoons of the spice mix over.
  9. Flip the bird and brush the skin with olive oil then sprinkle another 2 teaspoons or so of the spices over the skin.
  10. Lift the chicken onto the baking sheet/rack combo.
  11. Bake for 45-50 minutes or until the breast meat measures 150ºF and the thigh reaches 170ºF.
  12. Let rest 10 minutes before carving into quarters.

 

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