If you love spatchcock chicken, you need to try Spatchcock Roast Chicken in Breadcrumbs and Potatoes! No matter what season of the year we are in I find myself craving vibrant flavours to perk up our evening dinners. I love when a humble chicken can be elevated to something new and exciting. If you have never experienced spatchcocked chicken, you are in for a treat! It takes a bit of effort, but it’s all worthwhile for extra moist chicken! This chicken in a spicy yogurt sauce does just that! Its lively, spicy flavours paired with a creamy sauce nourishes and excites the senses. It also brings luscious, velvety smooth goodness we all need at the end of a long day. I was debating whether to roast this chicken whole or spatchcock it and finally decided on the latter. After all, I was after a quick dinner and a maximum crispness of the skin!
How to spatchcock a chicken
Spatchcocking is just a cooking techniques that saves time. Did you know that cooking your chicken open flat like a book cuts your cooking time in half? And by flattening the chicken out, it makes it possible to cook far more evenly than the traditional method. There may be a bit more effort involved, the you won’t mind when tasting extra moist chicken! Spatchcock chicken, also known as butterflied chicken, is a method of preparing a whole chicken for either roasting or grilling. To make it flat, the back bone of the bird is cut out with either kitchen shears or a sharp knife. The rest is simple. Flip the chicken oven and firmly press on the breast with a palm of your hand until you hear a crack. Continue pushing until the chicken is flat. If you are intimidated by the process, don’t be! I have handy photo collage to guide you through it and detailed instructions in the recipe card below.
The flavours
When I set out to create this recipe I wanted a chicken recipe that was reminiscent of a summer barbecue but cooked in the oven. And to my utter joy I achieved just that! How did I do it? Well I double-sauced it! First, I marinated it for an hour in a very simple marinade but with an addition of smoked paprika that created an allusion the chicken had been grilled. And later, I smothered it in a spicy yogurt sauce that gave that charred look we absolutely adore in the summer.
Why this recipe works
When a chicken is spatchcocked not only does cook faster, it also cooks more evenly, so you don’t end up with juicy legs and dry breasts. The chicken comes out juicy on the inside with crispy and flavourful skin. What’s not to love?! Just add a simple salad and maybe some couscous, hello easy side dish, and you are ready to roll! Tempted? I hope so! Although I cooked my chicken in the oven, this recipe could be easily adapted for a BBQ. Follow the recipe as written up to step 5. Instead of cooking it in the oven, grill the chicken on lower heat for about 40 minutes for 3lbs-4lbs bird. The internal temperature of the meat should register 165F/74C.
Serving suggestions
It’s probably obvious, but a stunning chicken like this is always going to be the centrepiece of any dinner table. Just add a couple of thoughtful side dishes and you are ready to feast! It works brilliantly as a light dinner when served with just the right salads. Serve with our Summer Picnic Couscous Salad and our Classic Coleslaw for light and flavourful side dishes. Or try with Easy Peri Peri Rice or Air Fryer Greek Fries!
Storage and leftovers
Cooked chicken stores very well in a fridge for 3-4 days. Try using leftover chicken to turn a salad into a proper meal, or slip it into a quesadilla for a low effort lunch. Any leftover yogurt sauce will last even longer, giving you the chance to get creative in how to use it! It will be fine for at least a week, and can be kept even longer if checked for mould before use.
Air Fryer Greek Whole Chicken Instant Pot Whole Chicken with Thai Glaze Spatchcock Roast Chicken in Breadcrumbs with Potatoes
