This James Martin spatchcock chicken is a simple, flavour-packed roast that delivers crisp skin and beautifully juicy meat every time. Flattening the chicken helps it cook evenly, giving golden results in less time than a traditional roast. It is an easy recipe that suits confident beginners and experienced home cooks alike. From start to finish, it is ready in about 1 hour and 15 minutes.
Ingredients
For the Chicken
- 1 whole chicken, about 1.6 to 1.8 kg
- 2 tbsp olive oil
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
For the Herb Butter
- 75 g unsalted butter, softened
- 2 garlic cloves, finely grated
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh parsley, finely chopped
- Finely grated zest of 1 lemon
For the Tray
- 1 lemon, halved
- 1 red onion, cut into wedges
- 2 sprigs fresh rosemary
How to Make James Martin Spatchcock Chicken
- Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the chicken cooks evenly and the skin crisps properly.
- Spatchcock the chicken: Place the chicken breast-side down on a board. Using strong kitchen scissors, cut along both sides of the backbone and remove it. Turn the chicken over and press firmly on the breastbone to flatten.
- Make the herb butter: In a small bowl, mix the softened butter with garlic, thyme, parsley, and lemon zest until well combined.
- Season the chicken: Gently loosen the skin over the breasts and thighs. Spread most of the herb butter underneath the skin. Rub the remaining butter over the top, then season with salt and pepper.
- Arrange the tray: Place the lemon halves, onion wedges, and rosemary on a large roasting tray. Sit the chicken on top, skin-side up.
- Roast: Roast for 45 to 55 minutes until the skin is golden and crisp and the juices run clear when the thigh is pierced.
- Rest and serve: Remove from the oven and rest for 10 minutes before carving. This keeps the meat tender and juicy.
Tips
How do I get really crispy skin?
Make sure the chicken skin is dry before adding butter and seasoning. Cooking at a high temperature and keeping the chicken flat helps the skin crisp evenly.
Can I prepare the chicken ahead of time?
You can spatchcock and butter the chicken up to 12 hours ahead. Keep it covered in the fridge and bring it back to room temperature before roasting.
What if my chicken browns too quickly?
Loosely cover the chicken with foil for the last part of cooking if the skin is colouring faster than expected.
Serving Suggestions
- Roasted new potatoes with olive oil and sea salt
- Steamed green beans or tenderstem broccoli
- A fresh green salad with lemon dressing
- Warm crusty bread to soak up the juices
Storage
Room Temperature
Once cooked, do not leave the chicken at room temperature for more than 2 hours.
Refrigerator
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or enjoy cold in salads.
Freezing
Remove the meat from the bones before freezing. Freeze in portions for up to 2 months and defrost fully in the fridge before reheating.
Nutrition
- Calories: 420 kcal
- Carbohydrates: 2 g
- Protein: 38 g
- Fat: 28 g
- Saturated Fat: 12 g
- Sodium: 620 mg
Nutrition values are estimates and may vary depending on ingredients used.
FAQs
What does spatchcock chicken mean?
Spatchcocking means removing the backbone so the chicken can be flattened. This helps it cook faster and more evenly.
Can I cook spatchcock chicken on a barbecue?
Yes, it works very well on a barbecue. Cook over indirect heat with the lid closed until fully cooked.
How do I know when the chicken is cooked?
The juices should run clear and the thickest part of the thigh should reach 75°C when checked with a thermometer.
Can I use dried herbs instead of fresh?
You can use dried herbs if needed. Use about half the amount as dried herbs are more concentrated.
James Martin Spatchcock Chicken
Course: MainCuisine: BritishDifficulty: Easy4
servings30
minutes40
minutes300
kcal1
hour10
minutesCrispy-skinned James Martin spatchcock chicken with lemon and herb butter. Juicy, evenly cooked, and perfect for a relaxed roast dinner.
Ingredients
1 whole chicken (1.6–1.8 kg)
2 tbsp olive oil
75 g unsalted butter, softened
2 garlic cloves, grated
1 tbsp fresh thyme
1 tbsp fresh parsley
1 lemon, zested and halved
1 red onion, cut into wedges
2 sprigs rosemary
Salt and black pepper
Directions
- Preheat the oven to 200°C or 180°C fan.
- Spatchcock the chicken by removing the backbone and flattening it.
- Mix butter with garlic, herbs, and lemon zest.
- Season and butter the chicken, including under the skin.
- Place on a tray with lemon, onion, and rosemary.
- Roast for 45–55 minutes until cooked through and golden.
- Rest for 10 minutes before carving and serving.
Notes
- Let the chicken rest before carving for juicier meat.
- Use a meat thermometer for perfect doneness.
- Leftovers are excellent for salads and sandwiches.
