Devilled spatchcock chicken recipe

  • Serves 4
  • 15 mins to prepare and 2 hrs 00 mins to cook
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Customer recipe by matt sims
Added 86 months ago

Squeeze the juice from the lemons and mix with the olive oil. Set to one side.
Take chicken out of packaging and remove any string, giblets, etc. Place breast-side down on a chopping board.
Using a very sharp knife or poultry shears, cut along the back-bone of the chicken from the neck to the parson's nose.
Open the chicken out, turn over so the cut side faces down and flatten with your hands. You may want to use a rolling pin to completely flatten and open out the bird.
Using the knife, make deep cuts along the breasts and thighs. Salt the chicken on both sides.
Place the chicken in a large dish and pour over the olive oil and lemon mix. Massage well.
Liberally sprinkle on the black pepper, again massaging to get good coverage.
Leave the chicken to marinade for 1 hour
After 1 hour, reheat the oven to Gas 6, 200°C, fan 180°C.
Transfer the chicken to a roasting tin and pour over the marinade. Cover with foil and roast for 1½ hours then remove the foil, baste and cook for a further 30 minutes.
Allow to rest then cook into portions and serve with fresh salad and crusty bread.

If you have a BBQ going, then cook as above but remove from the oven 10 minutes early and finish on the BBQ to get a good char and smoky finish.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

  • 2 large - lemons
  • 6 tbsp - olive oil
  • 2kg (4 1/2 lb) - corn-fed or free-range chicken
  • 3 tsp - freshly-ground black pepper
  • 1 tsp - salt

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