Mary Berry Spatchcock Chicken Recipe
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.
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hour
- Yield: 4 1x
- Category: Main Course
- Method: Baking
- Cuisine: British
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.