BBQ Spatchcock Chicken

Serves: 6

Categories: Chicken

Course: Main

Total time (min.): 155

This BBQ Spatchcock Chicken recipe is a great way to roast a whole chicken. Every part of the roasted chicken turns out juicy and so flavourful with our easy to make marinade. The term “spatchcock” is derived from an old Irish abbreviation of “dispatching the cock”. It’s a cooking method involving cutting out the backbone of the chicken, so it cooks flat, resulting in a faster, more evenly cooked chicken with crispier skin. For this recipe, the chicken is cooked in the oven, however, you can finish it on a hot BBQ for that smoky flavour.

Ingredients

8 Garlic Cloves
10g Fresh Parsley
2 Oranges
60g Olive Oil
2 tablespoons Paprika
1 ½ teaspoons Light Brown Sugar
2 sprigs Fresh Thyme
½ teaspoon Dried Oregano
½ teaspoon Dried Basil
1 teaspoon Black Pepper
1 teaspoon Salt
1.9kg Whole Chicken

Tools

Oven
Plastic wrap
Food processor attachment
Large roasting dish

Method

Assemble the Food Processor attachment to the machine
Fit the Knife Blade to the Food Processor bowl
Add olive oil, paprika, light brown sugar, fresh thyme, garlic clove, fresh parsley, dried oregano, dried basil, black pepper, salt and orange to the Food processor attachment
Attach the lid and ensure it is locked into place
Blitz until combined
Add whole chicken to a clean large roasting dish
Rub marinade onto chicken
Cover with plastic wrap
Marinate in fridge - 1 hr
Pre-heat oven - 180°C
Remove the roasting dish from the fridge
Roast until cooked through - 1 hr 20 min, 180°C
Remove from oven
Cover with foil then set aside - 10 min
Serve

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