Spatchcock Chicken with Tahini Sauce
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Total: 1 hr 30 mins
We’re giving our spatchcock chicken a flavour-packed season finale (tune in next week for autumn’s first whole roast chicken). Serve your bird with a rich garlic and lemon tahini dressing, topped with tangy quick-pickled red onions and fresh peppery rocket.
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699 kcal
(per portion)
Ingredients you'll need
  • 2½5kg avg. spatchcock chicken
  • 1½ red onion
  • 1½ lemon
  • 60g tahini
  • 1½ garlic clove
  • 75g rocket
From your kitchen
  • Sea salt
  • Freshly ground pepper
  • 2 tbsp olive oil
  • 4-6 tbsp water
You'll need
  • Large roasting tin
Step by step this way
  • 1.

    Get started: Take the chicken out of the fridge 30 mins before cooking, to let it to come to room temperature.

  • 2.

    Cooking indoors: Heat your oven to 200°C/Fan 180°C/Gas 4. Place the spatchcock chicken in a large roasting tin, skin-side up. Rub the skin with 1 tbsp olive oil and a good pinch of salt and pepper.

  • 3.

    Slide the chicken into the oven and roast for 1 hr 15 mins, basting from time to time.

  • 4.

    While the chicken is roasting, peel and thinly slice the red onion. Slide it into a bowl. Grate in the lemon zest and squeeze in the juice from 1 half. Season with a little salt and pepper and scrunch together. Set aside to quickly pickle.

  • 5.

    To check if the chicken is cooked through, insert a skewer into the thickest part of the thigh. The juices should run clear. If it needs a little longer, return the chicken to the oven for 5-10 mins before checking again.

  • 6.

    Lift the roast chicken out onto a plate or board, loosely cover with foil and rest for 20 mins.

  • 7.

    While the chicken rests, spoon the tahini into a small bowl. Peel and grate in the garlic and juice in the other lemon half. Add 1 tbsp olive oil, 4-6 tbsp water and some salt and pepper. Stir till smooth.

  • 8.

    Carve the chicken and serve with the tahini sauce, quick-pickled onion and a handful of fresh rocket.

  • 9.

    Cooking outdoors: Light your barbecue and bring the coals to a medium temperature. Rub the chicken skin with 1 tbsp olive oil and a good pinch of salt and pepper.

  • 10.

    Place the chicken skin-side down over the hottest part of the barbecue and cook for 4-5 mins, or till well coloured. Flip over and cook for a further 4-5 mins. Transfer the chicken to a cooler part of the barbecue and cook, with the lid on, for 1 hr 15 mins.

  • 11.

    While the chicken is barbecuing, peel and thinly slice the red onion. Slide it into a bowl. Grate in the lemon zest and squeeze in the juice from 1 half. Season with a little salt and pepper and scrunch together. Set aside to quickly pickle.

  • 12.

    To check if the chicken is cooked through, insert a skewer into the thickest part of the thigh. The juices should run clear. If not, return the chicken to the barbecue for 5-10 mins and check again.

  • 13.

    Lift the barbecued chicken out onto a plate or board, loosely cover with foil and rest for 20 mins.

  • 14.

    While the chicken rests, spoon the tahini into a small bowl. Peel and grate in the garlic and juice in the other lemon half. Add 1 tbsp olive oil, 4-6 tbsp water and some salt and pepper. Stir till smooth.

  • 15.

    Carve the chicken and serve with the tahini sauce, quick-pickled onion and a handful of fresh rocket.

  • 16.

    Know your grill:^ When lighting your barbecue, lay the bulk of the coals to one side, gently sloping 3/4 of the way to the other side. This helps to regulate the heat, giving you fierce 'direct' heat to brown the meat over, and gentle 'indirect' heat to slowly finish it off.

  • 17.

    Spuddy good side^ Serve chuncks of the chicken, sauce and onions with tender roasted potatoes, tossed with plenty of rosemary, thyme and garlic.

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