Spatchcocking or Butterfly chicken is a superb way to cook an entire bird within 30 minutes, without compromising on flavour, texture or moisture! This method offers versatility for you to experiment with flavours on a perfectly cooked bird each time.
Yield: 1 medium chicken
Preheat the oven to 430F. Begin by flipping the bird over, breast side down. Using sharp kitchen shears, remove by backbone but cutting half an inch on each side of the bone until you have a long strip.
Next, flip the bird back over so the sliced side is against the worktop. Using both hands, push down on the breasts with confident force until you hear the crack of the breast bone breaking.
Tuck the wings behind the breast and pat the bird dry with paper towels.
Drizzle the bird with 2-3 tbsp of olive oil, followed by salt, pepper, spices and massage the spices into the skin.
Drizzle the remaining oil into a large baking tray and place the bird breast side down. Cover with foil and place a large skillet to compress the bird.
Bake for 30 minutes or until the breast registers at 150F and the thighs at 170C.
Remove the bird from the oven, and allow it to rest (covered with the foil) for 5-10 minutes before serving immediately.