Spatchcocked Chicken

Hey there!

So my first post is coming to you all the way from New Zealand.  I’m over here visiting my mom for six weeks.   The first weekend a high school friend of my mom’s came up and a few other people and we went to the Marchwood Blues Picnic in Omokoroa.  Don’t worry I didn’t know how to say it either.   We made this chicken that was just freakin amazing.  Here ya go.  And if you can say the name without a grin on your face then high five to you.



So you might be asking yourself what the hell Spatchcocking is…..Spatchcocking a chicken means it cooks quickly, while stuffing the skin with butter which helps keep the meat moist.

1 whole chicken
3 cloves garlic, finely chopped
50g softened butter
zest and juice of 1 lemon
2 teaspoons thyme leaves, chopped
1 red chilli, finely chopped
1 tablespoon olive oil
5 tomatoes, cored, sliced
1⁄2 red onion, thinly sliced
1 tablespoon coarsely chopped flat-leafed parsley
1 tablespoon coarsely chopped mint
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar

My mom’s got a pretty sweet little garden out back so all the herbs were fresh from there.
Herb pots

To spatchcock the chicken, use kitchen shears to cut down each side of the backbone and remove it (you can freeze it to make stock with later). Open out the chicken and push down on the wings firmly to break the breast bone and further flatten the chicken. Cut off the wing tips. You can remove the cartilage between the breasts, but I leave it as it helps prevent the meat from drying out.  I watched this video first to get a good idea of how to do this.

Put the garlic, butter and in a small food processor and process until smooth. Use your fingers to carefully separate the skin of the chicken from the flesh around the breasts and legs, and massage the butter on to the flesh, distributing it evenly and taking care not to break the skin.

Combine the lemon zest and juice, thyme, chilli and olive oil. Rub all over the chicken then marinate in the fridge for 1-2 hours.

Roast in the oven at 180°C or 350°F 40 minutes.

Meanwhile, toss together the tomato and onion. Just before serving, mix in the parsley and mint, whisk together the extra virgin olive oil and vinegar then season with salt and freshly ground black pepper and drizzle over the salad.   We served it with a kumara (sweet potato) salad and garlic bread.  And a hell of a lot of wine of course.

We actually doubled the recipe and took the the second chicken to the blues picnic and it was just as good cold.




Here’s my lovely mum and her high school friend Winsome

Posted: Tuesday, October 29th, 2013 @ 3:43 pm
Categories: Yumm Yumm Come Get Some.
Tags: , , .
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