Spatchcock Chicken Recipe

This recipe also works well on the BBQ just cover the
roasting tray with the lid of the Barbie. The chicken cooks much quicker when
the backbone is removed. You can ask your Craft Butcher to do this for you.
For the chicken:
1 free-range chicken (about 1.1–1.4kg)
Half an onion finely diced
1 clove of garlic finely chopped
1 heaped tablespoon of brown sugar
4tbsps of tomato ketchup
1tbsp of smoked paprika
1tbsp of Worcestershire sauce
For the sweet potato
2 sweet potatoes washed and cut into wedges
2tsps of cumin
1tsp of cayenne pepper
3 sprigs of rosemary roughly chopped
Salt and pepper
Preheat the oven to 200°C (400°F)  In a
saucepan on a high heat sweat the onion and garlic until soft and then
add in the brown sugar. What you are looking for is a
dark caramel. This usually takes 30 seconds to a minute on a high heat. Now add
in the smoked paprika, ketchup and Worcestershire sauce and heat through for 30
Place all ingredients for the sweet potato into a bowl
with a good gulp of oil and season with salt and cracked black pepper.
To prepare the chicken, place the bird breast-down and,
using a knife or a sharp scissors, cut along either side of the back bone to
remove it. Open the bird out and flip it over breast-side up and, using your
fist, push down hard on the breast to break the bone.
Now place chicken onto a large baking tray with some salt
and pepper and then scatter all the sweet potato chips around the chicken.
Place into the oven and cook for 50-60mins. The sweet
potatoes usually cook through in 40-45mins so remove them from the tray and set
aside. When you remove the sweet potatoes you can now brush on the beautiful BBQ
sauce and finish off the chicken for the remaining 10-15mins.

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