Oven-Roasted Spatchcock Chicken

05 August 2026
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Serves
6–8
prepTime
Prep time
20 minutes
totalTime
Total time
1 hour 50 minutes
Ingredients

 

  • 1 whole chicken (about 2 kg)
  • 5–6 potatoes (about 1.2 kg), cut into wedges
  • 1½ tsp curry powder
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 2 tsp paprika
  • 1 tbsp dried oregano
  • 2 tsp salt
  • ½ tsp freshly ground black pepper
  • ⅓ cup olive oil
  • Juice of 1 lemon
  • 1½ cups lukewarm water
Method

 

  • Preheat the oven to 200°C.
  • In a small bowl, combine the curry powder, cumin, garlic powder, paprika, oregano, salt and black pepper.
  • Arrange the potatoes in a large roasting pan or oven tray. Drizzle with half of the olive oil and sprinkle with one-third of the spice mixture.
  • Place the chicken breast-side down on a cutting board. Using kitchen shears or a sharp knife, cut along both sides of the backbone, from the tail to the neck, and remove it.
  • Turn the chicken breast-side up and press firmly on the breastbone with the palm of your hand until you hear it crack and the chicken flattens into a butterfly shape (spatchcock).
  • Place a wire rack over the potatoes and position the chicken on top with the cut side facing up. If you don't have a wire rack, simply place the chicken directly over the potatoes.
  • Drizzle the chicken with the juice of half the lemon and one-third of the olive oil. Sprinkle lightly with some of the spice mixture, then turn the chicken over.
  • Drizzle with the remaining lemon juice and the rest of the olive oil, then sprinkle with the remaining spice mixture, making sure the entire chicken is evenly coated.
  • Pour the lukewarm water into one corner of the roasting pan, taking care not to wash away the seasoning.
  • Roast for 1½ hours in the preheated oven. Do not cover or turn the chicken during cooking.
  • Halfway through the cooking time, simply rotate the roasting pan to ensure even browning.

 

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