Sorrel's Spatchcock Chicken Recipe | Abel & Cole
Sorrel's Spatchcock Chicken
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Prep: 20 mins
Cook: 40-60 mins + resting
Sorrel will guide you through spatchcocking your chicken, which makes it easy to cook on your barbecue. It's the kind of summer roast we love.
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382 kcal
(per portion)
Ingredients you'll need
  • 1.7kg (avg) whole, free range chicken
  • 1 lemon
  • 2 garlic cloves
  • 1 tsp ground cinnamon
  • ½ tsp cayenne pepper
  • 1 tbsp coriander seeds
From your kitchen
  • 1 tbsp olive oil
  • 1 tsp sea salt
Step by step this way
  • 1.

    Preheat your oven to 180°C/Fan 160°C/Gas 4 or fire up the barbecue if you’re using it. Take the chicken from its wrapping. Pat dry. Let it get to room temperature.

  • 2.

    Grate or pare the zest from the lemon. Juice it. Tip into a pestle and mortar. Peel and grate or crush the garlic. Add to the lemon zest and juice along with the spices, 1 tbsp oil and 1 tsp salt. Muddle to form a paste.

  • 3.

    To spatchcock your chicken, stand it up. Gently pop out the shoulder joints. Use a sharp knife or scissors to cut either side of the backbone along through the ribs. Remove the backbone and save for adding to stock with the giblets and the carcass.

  • 4.

    Flip the bird over and press down firmly. Thread a skewer diagonally through the thigh, breast and wing. Repeat on the other side. Using wooden skewers? Soak them in water first to stop them burning.

  • 5.

    Pop the chicken, skin side up, into a roasting dish. Rub the marinade all over the chicken. Place in the oven for 20 mins.

  • 6.

    Remove the chicken from the oven. Pour any juices and spices that have run from the chicken into a small jug.

  • 7.

    Place the chicken on a hot barbecue. Cook for 15-20 mins on each side till cooked through. Insert a skewer into the thigh. The juices should run clear. If not, cook till they do. Baste the chicken regularly with the saved juices, topped up with a little beer if you like.

  • 8.

    If you're not barbecuing, cook the chicken for 50 mins-1 hr in the oven, basting regularly. Leave to rest, covered, for 20 mins before serving.

  • Tip

    Need a hand?
    See our Spatchcock Chicken video on our website abelandcole.co.uk/recipes/spatchcock-chicken

  • Tip

    Any leftovers?
    Try our Open Chicken Sandwiches with Chilli Jam. Find them at www.abelandcole.co.uk/recipes