James Martin Spatchcock Chicken recipe is a game-changer for roasting whole birds. By removing the backbone and flattening the chicken (spatchcocking or butterflying), you significantly reduce the cooking time and ensure the meat cooks evenly—no more dry breasts and undercooked thighs. James Martin takes this technique to the next level by marinating the flattened bird in a vibrant mix of herbs, garlic, and lemon, then grilling or roasting it until the skin is blistered and charred. It is the perfect method for a speedy Sunday roast or a summer barbecue feast.
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Why You Will Love This Spatchcock Chicken Recipe:
- Speed: A spatchcocked chicken cooks in about 40-45 minutes, compared to 1.5 hours for a regular roast.
- Crispy Skin: Flattening the bird exposes all the skin to direct heat, meaning no soggy patches underneath.
- Even Cooking: The legs and breasts finish cooking at roughly the same time because the bird is uniform in thickness.
- Flavor Penetration: The marinade can reach more surface area, infusing the meat deeply with garlic and herbs.
- Easy Carving: Since the backbone is gone and the bird is flat, carving it into portions is effortless.
James Martin Spatchcock Chicken Ingredients
- 1 whole chicken (approx 1.5kg – 1.8kg)
- 4 tbsp olive oil
- 2 lemons (1 for zest/juice, 1 cut into wedges for roasting)
- 4 cloves garlic, crushed
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh rosemary, chopped
- 1 tsp smoked paprika (optional, for a BBQ kick)
- 1 tsp dried oregano
- Sea salt and freshly ground black pepper
- 1 red chili, finely chopped (optional, for heat)
How To Make James Martin Spatchcock Chicken
- Prepare the Chicken (Spatchcocking): Place the chicken breast-side down on a sturdy cutting board. Using sharp kitchen shears or poultry scissors, cut along both sides of the backbone from the tail to the neck. Remove the backbone completely (save it for stock!). Flip the chicken over so the breast side is facing up. Press down firmly on the breastbone with the palm of your hand until you hear a crack and the chicken lies flat.
- Make the Marinade: In a small bowl, whisk together the olive oil, crushed garlic, lemon zest, juice of half a lemon, thyme, rosemary, paprika, oregano, and chopped chili (if using). Season generously with salt and pepper.
- Marinate: Place the flattened chicken in a large roasting tray or dish. Pour the marinade over the chicken, rubbing it thoroughly into the skin and flesh.
- Tip: If you have time, let it marinate in the fridge for 1 to 2 hours. If not, cook immediately.
- Preheat: Preheat your oven to 200°C (400°F) / Fan 180°C.
- Roast: Scatter the lemon wedges around the chicken in the tray. Roast in the oven for 40 to 45 minutes.
- Check: The skin should be golden and crispy. To check doneness, pierce the thickest part of the thigh with a skewer; the juices should run clear.
- Rest: Remove the chicken from the oven and cover loosely with foil. Let it rest for 10 minutes before carving. This allows the juices to redistribute.
Recipe Tips
- Score the Legs: To help the marinade penetrate deeper, use a sharp knife to make a couple of slashes in the thickest part of the chicken legs before rubbing in the oil.
- BBQ Method: This recipe is perfect for the grill. Cook the spatchcocked chicken over medium-indirect heat for 30-40 minutes, turning once, until charred and cooked through.
- Crispier Skin: For ultra-crispy skin, pat the chicken dry with paper towels before adding the oil marinade. Moisture is the enemy of crispiness.
- Use the Tray Juices: The juices left in the roasting tray will be full of lemon and garlic flavor. Drizzle them over the carved meat or roasted potatoes.
What To Serve With Spatchcock Chicken Recipe?
Since Spatchcock Chicken cooks quickly and at a high heat, it pairs perfectly with sides that can utilize the flavorful roasting juices. Roasted Potatoes or wedges are an excellent choice; simply scatter them into the tray alongside the bird to absorb the lemon and garlic fat as they cook. For a lighter contrast to the rich, crispy skin, serve the chicken with a zesty Rocket and Parmesan Salad or a side of Grilled Mediterranean Vegetables, such as peppers and courgettes, to complete the rustic feast.
How To Store Leftovers Spatchcock Chicken?
- Refrigerate: Store leftover meat in an airtight container for up to 3 days.
- Freeze: Shred the meat from the bones and freeze in a ziplock bag for up to 3 months. It’s perfect for adding to soups or pasta later.
How To Reheat Leftovers Spatchcock Chicken?
- Oven: Place chicken pieces in a dish with a splash of water or stock, cover with foil, and heat at 180°C for 15 minutes.
- Cold: This chicken is delicious served cold in sandwiches or salads, so reheating isn’t always necessary.
FAQs
They make Spatchcock Chicken much easier, but a very sharp, heavy chef’s knife can do the job. Be careful when cutting through the rib bones.
Yes, but you will need to increase the cooking time. A 2kg bird will take closer to 50-60 minutes
The oven wasn’t hot enough, or there was too much liquid in the marinade. Ensure the oven is fully preheated to 200°C.
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Spatchcock Chicken Nutrition Facts
Serving Size: 1/4 chicken
- Calories: 450 kcal
- Total Fat: 28g
- Saturated Fat: 7g
- Cholesterol: 110mg
- Sodium: 350mg
- Total Carbohydrate: 2g
- Dietary Fiber: 0.5g
- Sugars: 0.5g
- Protein: 45g
James Martin Spatchcock Chicken
Course: Main, Lunch, DinnerCuisine: Mediterranean, BritishDifficulty: Easy4
servings15
minutes45
minutes450
kcalJames Martin’s Spatchcock Chicken is the ultimate method for a quick, evenly cooked roast. By removing the backbone and flattening the bird, the chicken cooks in nearly half the time of a traditional roast while maximizing skin crispiness. Marinated in a zesty blend of lemon, garlic, and fresh herbs, it results in juicy meat and charred, flavorful skin—perfect for a weeknight dinner or a summer BBQ.
Ingredients
1 whole chicken (approx 1.5kg – 1.8kg)
4 tbsp olive oil
2 lemons (1 for zest/juice, 1 cut into wedges for roasting)
4 cloves garlic, crushed
1 tbsp fresh thyme leaves
1 tbsp fresh rosemary, chopped
1 tsp smoked paprika (optional, for a BBQ kick)
1 tsp dried oregano
Sea salt and freshly ground black pepper
1 red chili, finely chopped (optional, for heat)
Directions
- Prepare the Chicken (Spatchcocking): Place the chicken breast-side down on a sturdy cutting board. Using sharp kitchen shears or poultry scissors, cut along both sides of the backbone from the tail to the neck. Remove the backbone completely (save it for stock!). Flip the chicken over so the breast side is facing up. Press down firmly on the breastbone with the palm of your hand until you hear a crack and the chicken lies flat.
- Make the Marinade: In a small bowl, whisk together the olive oil, crushed garlic, lemon zest, juice of half a lemon, thyme, rosemary, paprika, oregano, and chopped chili (if using). Season generously with salt and pepper.
- Marinate: Place the flattened chicken in a large roasting tray or dish. Pour the marinade over the chicken, rubbing it thoroughly into the skin and flesh.
Tip: If you have time, let it marinate in the fridge for 1 to 2 hours. If not, cook immediately. - Preheat: Preheat your oven to 200°C (400°F) / Fan 180°C.
- Roast: Scatter the lemon wedges around the chicken in the tray. Roast in the oven for 40 to 45 minutes.
Check: The skin should be golden and crispy. To check doneness, pierce the thickest part of the thigh with a skewer; the juices should run clear. - Rest: Remove the chicken from the oven and cover loosely with foil. Let it rest for 10 minutes before carving. This allows the juices to redistribute.
Notes
- Score the Legs: To help the marinade penetrate deeper, use a sharp knife to make a couple of slashes in the thickest part of the chicken legs before rubbing in the oil.
BBQ Method: This recipe is perfect for the grill. Cook the spatchcocked chicken over medium-indirect heat for 30-40 minutes, turning once, until charred and cooked through.
Crispier Skin: For ultra-crispy skin, pat the chicken dry with paper towels before adding the oil marinade. Moisture is the enemy of crispiness.
Use the Tray Juices: The juices left in the roasting tray will be full of lemon and garlic flavor. Drizzle them over the carved meat or roasted potatoes.
