Our spatchcock chicken recipe is a great way to get all the fantastic flavours of a whole roast chicken but without the lengthy cook time. We just love all the herby flavours that compliment the chicken and set this recipe apart from the in this recipe.
- A whole chicken
- 1tbsp olive oil
- 1tbsp chopped oregano
- 1tbsp chopped thyme
- 2tbsp chopped rosemary
- 4 garlic cloves
- Salt & pepper
Firstly, fire up your wood fired oven to its optimum temperature and allow to cool until around 180-190°C.
Next, use poultry shears to cut along each side of your chickens back bone and remove it. Turn your chicken breast side up and press on the breastbone to flatten your chicken.
Then, rub your olive oil, oregano, rosemary and thyme onto your chicken and generously season with salt and pepper.
Transfer your chicken to a high-heat baking tray with the skin side up and tuck your garlic cloves underneath it. Place in your wood fired oven for around 30-40 minutes until the skin is browned and starting to go crispy.
Finally, remove from your wood fired oven, allow to cool, carve and serve with a fresh salad and new potatoes. Tasty and healthy too!