Print

Jamie Oliver 5-Ingredient Spatchcock Chicken

Jamie Oliver 5-Ingredient Spatchcock Chicken recipe
Print Recipe

Jamie Oliver’s 5-Ingredient Spatchcock Chicken is a simplified yet flavorful roast chicken recipe. By spatchcocking (butterflying) the chicken, it cooks faster and more evenly, while the five key ingredients—chicken, olive oil, lemon, garlic, and herbs—create a dish that’s bursting with flavor. It’s a perfect example of how less can truly be more.

Ingredients

Scale

  • 1 whole chicken (about 1.5-2kg)

  • 2 lemons (1 sliced, 1 juiced)

  • 4 cloves garlic, crushed

  • 2 tbsp olive oil

  • 1 bunch fresh rosemary or thyme (or 1 tbsp dried herbs)

  • Salt and black pepper, to taste

Instructions

Step 1: Spatchcock the Chicken
Place the chicken breast side down on a cutting board. Using kitchen shears or a sharp knife, cut along both sides of the backbone to remove it. Flip the chicken over and press down firmly on the breastbone to flatten it.

Step 2: Prepare the Marinade
In a mixing bowl, combine the juice of one lemon, crushed garlic, olive oil, and a generous pinch of salt and black pepper. Mix well.

Step 3: Season the Chicken
Place the spatchcocked chicken on a baking tray. Rub the marinade all over the chicken, making sure to get under the skin for maximum flavor. Tuck the lemon slices and fresh herbs under the skin and around the chicken.

Step 4: Roast the Chicken
Preheat your oven to 200°C (400°F). Roast the chicken for 45-50 minutes, or until the internal temperature reaches 75°C (165°F) and the skin is golden and crispy. If the skin starts to brown too quickly, cover loosely with aluminum foil.

Step 5: Rest and Serve
Remove the chicken from the oven and let it rest for 10 minutes before carving. This allows the juices to be redistributed, ensuring a moist and tender result. Serve with your favorite sides.

Find it online: https://britishrecipeshub.co.uk/5-ingredient-spatchcock-chicken/