Spatchcock chicken is one of my favorite dishes to make for dinner It’s super quick and easy to prepare, but tastes absolutely delicious! This method of butterflying and flattening a whole chicken before roasting results in evenly cooked meat that’s juicy and flavorful
This is a way that famous chef Jamie Oliver likes to cook chicken. His simple recipes for spatchcock chicken use few ingredients so that the chicken’s natural flavor can stand out. After trying his method, I became a fan of spatchcocking!
In this article, I’ll walk you through exactly how to cook spatchcock chicken like Jamie Oliver does. We’ll cover:
- What is spatchcock chicken?
- Benefits of cooking chicken this way
- Step-by-step instructions
- Jamie Oliver’s tips for flavor and cooking
- Serving suggestions
- Frequently asked questions
By the end, you’ll be able to prepare this one-pan wonder like a pro! Let’s get started.
What Is Spatchcock Chicken?
Spatchcocking is a technique where the backbone is removed and the chicken is flattened out. Also called butterflying, it allows the bird to cook faster and more evenly since the meat is in a uniform thickness.
The name “spatchcock” likely comes from the Irish term “spatchcocked” meaning to skewer and cook over an open fire. These days we don’t skewer it, but roast the flattened chicken in the oven or grill it.
This method also works great for turkeys and game hens. But chicken is the most popular choice for spatchcocking.
Benefits of Cooking Chicken This Way
There are several advantages to spatchcocking chicken before cooking:
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Cooks faster – The flattened shape means it roasts in almost half the time of a whole chicken.
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Cooks evenly – The meat, especially the breast, cooks through without drying out.
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Crispy skin – With more surface area exposed, you get the most deliciously crisped skin.
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Easy to cut up—Once the chicken is cooked, it’s very simple to cut it into perfect pieces.
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Flavorful – Seasonings evenly penetrate the meat for better distribution of flavors.
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Versatile – It can be roasted, grilled, baked, or broiled with fantastic results.
Because it has so many benefits, it’s easy to see why chefs like Jamie Oliver often use spatchcocking to cook chicken dinners.
Step-By-Step Instructions
To cook Jamie Oliver’s famous spatchcock chicken, you’ll need just a few simple steps:
Ingredients
- 1 whole chicken (1.5-2 kg)
- Olive oil
- Salt and pepper
- Herbs of your choice (rosemary, thyme etc.)
Equipment
- Sharp kitchen scissors or shears
- Baking sheet or roasting pan
- Aluminum foil (optional)
Prepare the Chicken
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Remove any giblets or neck from the chicken cavity. Rinse the chicken under water and pat very dry with paper towels.
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Using kitchen shears, cut along both sides of the backbone to remove it. This may take some effort.
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Flip the chicken over and press down firmly with your hands to flatten it. You can also use the heels of your hands to crack the breastbone so it lies flat.
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Tuck the wing tips under the chicken to hold them in place.
Season and Roast
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Place the spatchcocked chicken on a baking sheet or roasting pan lined with foil for easy cleanup.
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Drizzle liberally with olive oil and use your hands to coat the chicken fully.
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Generously season all over with salt, pepper, and any herbs or spices you want. Jamie loves using rosemary and thyme.
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Roast the chicken in a 220°C preheated oven for 45-60 minutes until golden brown and cooked through.
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Let rest 5-10 minutes before carving and serving.
And that’s it! With these simple steps, you’ll have perfectly cooked, tender and juicy spatchcock chicken ready in under an hour. The secret is in the spatchcocking prep work.
Jamie Oliver’s Tips for Flavor and Cooking
Jamie Oliver has a few extra tips to take your spatchcock chicken to the next level:
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Go herby – Use a mixture of fresh rosemary, thyme, sage or any herbs you enjoy. Jamie says “the more herbs the better” for flavor.
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Get garlicky – Rubbing garlic butter or chopped garlic under the skin adds a delicious depth.
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Amp up the aromatics – Stuff the cavity with lemons, onions or garlic bulbs which impart moisture and flavor while roasting.
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Use a meat thermometer – Insert into the thickest part of the thigh to check it reaches 165°F for safe doneness.
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Rest before carving – Letting the chicken sit after roasting allows juices to redistribute so meat stays juicy.
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Save the drippings – The seasoned pan drippings make an incredible gravy or sauce.
By following Jamie’s guidance, your spatchcock chicken will be bursting with flavor. Once you’ve got the technique down, you can riff on flavors and make this dish your own.
Serving Suggestions
A beautifully roasted spatchcock chicken is delicious on its own, but pairing it with sides makes a complete meal. Here are some serving ideas:
- Roasted vegetables – Potatoes, sweet potatoes, parsnips, carrots
- Green salad or slaw – For color and freshness
- Bread – To soak up the tasty pan juices
- Rice or grains – Quinoa, farro or wild rice
- Pasta – Buttered noodles or linguine
- Sauce – Chimichurri, harissa yogurt or gravy
A simple green salad paired with crusty bread or roasted veggies is an easy, classic option. But spatchcock chicken also pairs well with heartier sides like rice or grains.
And don’t forget to take advantage of the flavorful pan drippings! Whip them up into a quick sauce to serve over the chicken or as a dip for the bread.
Frequently Asked Questions
If you’re new to spatchcocking chicken, you probably have some questions. Here are answers to some of the most common FAQs:
What size chicken should I use?
- Aim for a chicken around 1.5-2 kg (3-4 lbs). A larger bird may not cook evenly.
Does it work for other types of poultry?
- Yes! Spatchcocking is great for turkey, duck, game hens, etc. Follow the same method.
What if I can’t flatten it fully?
- Don’t worry if there’s a bit of arch to the chicken. Season and roast it as is.
Can I use a gas or charcoal grill?
- Absolutely! Grill over indirect heat for 40-60 minutes, flipping once.
Is there a quicker method?
- Cutting the chicken into pieces speeds up the cooking if you’re in a hurry.
How long does it last in the fridge?
- Cooked spatchcock chicken keeps 3-4 days tightly covered in the fridge.
Get Spatchcocking!
Once you master the basic recipe, you can experiment with different herb combos, marinades and sauce ideas. Part of the fun is putting your own spin on this technique. For perfectly roasted chicken that’s full of flavor, spatchcocking is the way to go.
