Spatchcock chicken is a fantastic way to cook a whole chicken quickly and evenly, ensuring a beautifully roasted bird with crispy skin and tender meat. Mary Berry’s spatchcock chicken recipe is a wonderful combination of simplicity and delicious flavors. Perfect for a family meal or a weekend roast, this recipe delivers juicy chicken with minimal fuss.
Why This Recipe Is a Must-Try
- Faster Cooking Time: Spatchcocking the chicken helps it cook faster and more evenly than a whole chicken.
- Crispy Skin: The technique allows for more skin exposure, resulting in perfectly crisp skin.
- Juicy and Tender: Flattening the chicken helps to retain its juices, ensuring moist meat.
- Simple Ingredients: This recipe requires just a few basic ingredients, but the result is packed with flavor.
- Great for Entertaining: It’s an impressive dish that is easy to prepare, making it ideal for gatherings or family dinners.
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What is Spatchcock Chicken?
Spatchcock chicken, also known as butterflied chicken, is a method of preparing poultry by removing the backbone and flattening the bird. This technique allows the chicken to cook more quickly and evenly, resulting in a juicy and crispy roast.
Mary Berry Spatchcock Chicken Ingredients
- 1 whole chicken (about 1.5kg)
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 tablespoon lemon juice
- Zest of 1 lemon
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- Salt and freshly ground black pepper
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions to Prepare Mary Berry Spatchcock Chicken
Step 1: Prepare the Chicken
- Place the whole chicken, breast-side down, on a cutting board. Using kitchen shears, carefully cut along both sides of the backbone to remove it. Flip the chicken over and press down firmly on the breastbone to flatten it. This will help the chicken cook evenly.
Step 2: Make the Marinade
- In a small bowl, mix the olive oil, minced garlic, lemon juice, lemon zest, thyme, salt, and pepper. This marinade will add flavor to the chicken.
Step 3 Marinate the Chicken
- Rub the marinade all over the chicken, making sure to coat it evenly on both sides. Let it marinate for at least 30 minutes or up to 2 hours in the refrigerator for deeper flavor.
Step 4: Preheat the Oven
- Preheat your oven to 200°C (400°F). Place the marinated chicken on a baking tray, skin-side up.
Step 5. Roast the Chicken
- Roast the spatchcocked chicken in the preheated oven for 40-45 minutes or until the internal temperature reaches 75°C (165°F) and the skin is golden and crispy. If needed, cover the chicken with foil halfway through cooking to prevent the skin from burning.
Step 6:. Rest the Chicken
- Once cooked, remove the chicken from the oven and let it rest for 10 minutes before carving. This helps the juices redistribute, ensuring tender and juicy meat.
Step 7. Garnish and Serve
- Sprinkle the roasted chicken with fresh parsley and serve with lemon wedges for a burst of freshness.
What to Serve with Mary Berry Spatchcock Chicken
- Roast Vegetables: Pair the chicken with roasted carrots, potatoes, and parsnips for a classic roast dinner.
- Salad: A fresh green salad with a light vinaigrette complements the rich flavors of the chicken.
- Mashed Potatoes: Creamy mashed potatoes are a comforting side that works beautifully with roasted chicken.
- Gravy: Drizzle over some homemade gravy for extra indulgence.
- Rice Pilaf: Serve with a flavorful rice pilaf for a hearty and satisfying meal.
Expert Tips for Mastering Mary Berry Spatchcock Chicken
- Use Fresh Herbs: Fresh thyme and parsley enhance the flavor, but dried herbs can work in a pinch.
- Crispy Skin Tip: For extra crispy skin, pat the chicken dry with paper towels before applying the marinade.
- Rest the Chicken: Don’t skip the resting time after cooking. This ensures the meat stays juicy.
- Spatchcock with Ease: If you’re uncomfortable spatchcocking the chicken yourself, ask your butcher to do it for you.
- Grill Option: For a smoky flavor, cook the spatchcock chicken on a grill instead of roasting in the oven.
Variations of Mary Berry Spatchcock Chicken
- Spicy Version: Add chili flakes or cayenne pepper to the marinade for a bit of heat.
- Herb Butter: Instead of olive oil, use softened butter mixed with herbs for a richer flavor.
- Honey and Mustard Glaze: Brush the chicken with a honey-mustard glaze during the last 10 minutes of cooking for a sweet and tangy finish.
- Garlic and Herb: Add extra garlic and mixed herbs for a more robust flavor profile.
- Mediterranean Style: Include oregano and a touch of balsamic vinegar in the marinade for a Mediterranean twist.
How to Store Leftover Mary Berry Spatchcock Chicken?
- Refrigerate: Store leftover chicken in an airtight container in the fridge for up to 3 days.
- Freeze for Later: You can freeze leftover spatchcock chicken in a freezer-safe container for up to 3 months. Thaw it in the fridge overnight before reheating.
How to Reheat Mary Berry Spatchcock Chicken Leftovers?
- Oven Reheat: Reheat in the oven at 180°C (350°F) for about 15 minutes, or until heated through.
- Microwave Option: For a quicker option, microwave the chicken for 1-2 minutes, though this may soften the skin.
- Skillet Method: Reheat in a skillet on the stovetop over medium heat, which helps retain some crispiness in the skin.
- Grill Reheat: For a smoky touch, reheat leftovers on the grill for a few minutes on each side.
- Serve Cold: Cold spatchcock chicken can be delicious in salads or sandwiches.
Nutrition Value (per serving)
- Calories: 420
- Protein: 35g
- Carbohydrates: 3g
- Fat: 30g
- Fiber: 1g
- Sodium: 450mg
FAQs
How long does it take to cook spatchcock chicken?
Spatchcock chicken typically takes about 45 minutes to roast in the oven at 200°C (400°F). The flattened chicken helps it cook more evenly and faster than a whole chicken.
What is the benefit of spatchcocking a chicken?
Spatchcocking a chicken allows it to cook faster and more evenly, resulting in juicier meat and crispier skin. Flattening the chicken also ensures all parts cook at the same rate, avoiding overcooked or undercooked sections.
Can you grill spatchcock chicken?
Yes, spatchcock chicken can be grilled for a smoky, charred flavor. Cook it over medium heat for about 30-40 minutes, turning occasionally to ensure even cooking.
How do I know when spatchcock chicken is done?
Spatchcock chicken is done when the internal temperature reaches 75°C (165°F) in the thickest part of the thigh. Use a meat thermometer to ensure accurate doneness without overcooking.
Final Words
Mary Berry’s Spatchcock Chicken is a delicious and practical recipe that brings out the best flavors in a whole chicken. With its faster cooking time and crispy skin, this dish is perfect for any occasion.
Give it a try and enjoy a juicy, flavorful roast chicken that the whole family will love!
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Mary Berry Spatchcock Chicken Recipe
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hour
- Yield: 4 1x
- Category: Main Course
- Method: Baking
- Cuisine: British
Description
Spatchcock chicken is a fantastic way to cook a whole chicken quickly and evenly, ensuring a beautifully roasted bird with crispy skin and tender meat. Mary Berry’s spatchcock chicken recipe is a wonderful combination of simplicity and delicious flavors. Perfect for a family meal or a weekend roast, this recipe delivers juicy chicken with minimal fuss.
Ingredients
- 1 whole chicken (about 1.5kg)
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 tablespoon lemon juice
- Zest of 1 lemon
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- Salt and freshly ground black pepper
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
1. Prepare the Chicken
Place the whole chicken, breast-side down, on a cutting board. Using kitchen shears, carefully cut along both sides of the backbone to remove it. Flip the chicken over and press down firmly on the breastbone to flatten it. This will help the chicken cook evenly.
2. Make the Marinade
In a small bowl, mix the olive oil, minced garlic, lemon juice, lemon zest, thyme, salt, and pepper. This marinade will add flavor to the chicken.
3. Marinate the Chicken
Rub the marinade all over the chicken, making sure to coat it evenly on both sides. Let it marinate for at least 30 minutes or up to 2 hours in the refrigerator for deeper flavor.
4. Preheat the Oven
Preheat your oven to 200°C (400°F). Place the marinated chicken on a baking tray, skin-side up.
5. Roast the Chicken
Roast the spatchcocked chicken in the preheated oven for 40-45 minutes or until the internal temperature reaches 75°C (165°F) and the skin is golden and crispy. If needed, cover the chicken with foil halfway through cooking to prevent the skin from burning.
6. Rest the Chicken
Once cooked, remove the chicken from the oven and let it rest for 10 minutes before carving. This helps the juices redistribute, ensuring tender and juicy meat.
7. Garnish and Serve
Sprinkle the roasted chicken with fresh parsley and serve with lemon wedges for a burst of freshness.
