This delicious Nigella Spatchcock Chicken recipe is a quick and easy way to enjoy a flavorful, crispy-skinned roast chicken. With simple ingredients like butter, lemon zest, and garlic, you can create a juicy, tender dish that’s perfect for any occasion. The butter mixture keeps the chicken moist while adding incredible flavor.
Ingredients Needed:
- 60g unsalted butter, softened
- 1 tsp salt
- 1/2 tsp black pepper
- Zest of 1 large lemon
- 2 minced garlic cloves
- 2kg whole chicken
- 1 tsp minced thyme
Garnish:
- 2 tbsp thyme leaves
- 2 tbsp thinly sliced chives
How To Make Spatchcock Chicken?
- Preheat the Oven: Preheat your oven to 450˚F (230˚C).
- Prepare the Butter Mixture: In a small bowl, combine 60g (1/4 cup) softened butter, 1 tsp salt, 1/2 tsp black pepper, 1 tbsp lemon zest, 2 minced garlic cloves, and 1 tsp minced thyme. Mix until smooth and set aside.
- Prepare the Chicken: Place the chicken breast-side down on a clean cutting board. Using sharp kitchen scissors, cut out the backbone of the chicken. Flip the chicken over, and with your palms, press firmly down on the breastbone to crack it, allowing the chicken to lie flat.
- Apply the Butter: Gently pull the skin away from the meat all over the chicken. Spread half of the butter mixture evenly under the skin. Rub the remaining butter mixture over the entire surface of the chicken.
- Tuck the Wings: Tuck the wing tips behind the chicken and place the chicken into a 30cm (12-inch) cast iron skillet, positioning the legs inward.
- Roast the Chicken: Transfer the skillet to the preheated oven and roast for 15 minutes. After 15 minutes, reduce the temperature to 400˚F (200˚C) and continue roasting for 50-55 minutes, or until the internal temperature reaches 165˚F (75˚C) in the thickest part of the leg, and the juices run clear.
- Rest the Chicken: Remove the skillet from the oven and let the chicken rest for 10 minutes.
- Garnish and Serve: Sprinkle 2 tbsp thyme leaves and 2 tbsp sliced chives over the chicken before serving. Enjoy your delicious spatchcock chicken!
Recipe Tips:
- Check with a Meat Thermometer: Insert a thermometer into the thickest part of the leg. It should read 165˚F (75˚C) for juicy, cooked chicken.
- Let the Chicken Rest: Let the chicken rest for 10 minutes after cooking. This keeps the meat moist.
- Dry the Skin First: Pat the skin dry before adding butter. This helps it crisp up better in the oven.
- Butter Under the Skin: Spread half of the butter mixture under the skin for more flavor in the meat.
- Crack the Breastbone: Press down on the breastbone to make the chicken cook more evenly and get crispy skin.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover chicken cool to room temperature. Store in an airtight container in the fridge for up to 3 days.
- Freeze: Cool the chicken first. Wrap it tightly in plastic wrap or foil, and freeze for up to 3 months. Thaw in the fridge overnight.
- Reheat: Preheat the air fryer to 350˚F (175˚C). Place the chicken in the air fryer basket and heat for 5-7 minutes, checking halfway through to ensure it doesn’t dry out.
Nutrition Facts:
- Calories: 260 kcal
- Total Fat: 20g
- Saturated Fat: 5g
- Cholesterol: 75mg
- Sodium: 410mg
- Potassium: 190mg
- Total Carbohydrate: 2g
- Dietary Fiber: 0g
- Sugars: 1g
- Protein: 18g
Try More Nigella Lawson Recipes:
- Nigella Coronation Chicken Recipe
- Nigella Slow Cooked Chicken Recipe
- Nigella Spring Chicken Recipe
Nigella Spatchcock Chicken Recipe
Description
This delicious Nigella Spatchcock Chicken recipe is a quick and easy way to enjoy a flavorful, crispy-skinned roast chicken. With simple ingredients like butter, lemon zest, and garlic, you can create a juicy, tender dish that’s perfect for any occasion. The butter mixture keeps the chicken moist while adding incredible flavor.
Ingredients
Garnish:
Instructions
- Preheat the Oven: Preheat your oven to 450˚F (230˚C).
- Prepare the Butter Mixture: In a small bowl, combine 60g (1/4 cup) softened butter, 1 tsp salt, 1/2 tsp black pepper, 1 tbsp lemon zest, 2 minced garlic cloves, and 1 tsp minced thyme. Mix until smooth and set aside.
- Prepare the Chicken: Place the chicken breast-side down on a clean cutting board. Using sharp kitchen scissors, cut out the backbone of the chicken. Flip the chicken over, and with your palms, press firmly down on the breastbone to crack it, allowing the chicken to lie flat.
- Apply the Butter: Gently pull the skin away from the meat all over the chicken. Spread half of the butter mixture evenly under the skin. Rub the remaining butter mixture over the entire surface of the chicken.
- Tuck the Wings: Tuck the wing tips behind the chicken and place the chicken into a 30cm (12-inch) cast iron skillet, positioning the legs inward.
- Roast the Chicken: Transfer the skillet to the preheated oven and roast for 15 minutes. After 15 minutes, reduce the temperature to 400˚F (200˚C) and continue roasting for 50-55 minutes, or until the internal temperature reaches 165˚F (75˚C) in the thickest part of the leg, and the juices run clear.
- Rest the Chicken: Remove the skillet from the oven and let the chicken rest for 10 minutes.
- Garnish and Serve: Sprinkle 2 tbsp thyme leaves and 2 tbsp sliced chives over the chicken before serving. Enjoy your delicious spatchcock chicken!
Notes
- Check with a Meat Thermometer: Insert a thermometer into the thickest part of the leg. It should read 165˚F (75˚C) for juicy, cooked chicken.
- Let the Chicken Rest: Let the chicken rest for 10 minutes after cooking. This keeps the meat moist.
- Dry the Skin First: Pat the skin dry before adding butter. This helps it crisp up better in the oven.
- Butter Under the Skin: Spread half of the butter mixture under the skin for more flavor in the meat.
- Crack the Breastbone: Press down on the breastbone to make the chicken cook more evenly and get crispy skin.
Nigella Spatchcock Chicken Recipe