There are many ways to cook chicken. And then, there is this way of cooking chicken.
Up until recently i was unware of how easy it is to crack open the carcass of the chicken and remove the backbone of the chicken. This method is called Spatchcock, and you better memorize this word as your new technique to master the ultimate Roast Chicken.
There are lots and lots of chicken out there. To be clear and honest. Free-range, organic chickens have a slight advantage when it comes to breeding, than the barn-reared ones. And this is how i made this recipe. With a free-range chicken, weighing almost 3kg; pretty juicy one 🙂
This technique is much more simple than it sounds and pronounced. The basic method is easy. You just hold the bird standing, and carefully you cut through the backbone – each side – so you can remove it and then flat the chicken open. That way, you have much more space for the chicken to cook evenly in the oven, and quicker than as a whole. And of course you get rid of that irritating backbone that ruins up the whole cutting process after it is cooked. Ready in under 45 minutes, this technique will change the way you roast your chicken.
Greek yoghurt. That’s the key to the success of this recipe. The lactic acid of yoghurt, penetrates the chicken and tenderizes the meat in a way you never tasted before. Just remember to rub the chicken in advance – at least 1 hour before cooking – to ensure that the yoghurt will tenderize the meat and produce that juicy texture afterwards.
- 1 whole free-range chicken, spatchcocked
- 250g yoghurt
- 1 tbsp cumin
- 2 tbsp salt
- 2 tbsp freshly ground pepper
- 2 tbsp smoked paprika
- 2 tbsp sweet paprika
- 3 tbsp turmeric
- In a small bowl, incorporate together the dry spices
- Rub the spatchcocked chicken with yoghurt, ensuring that it goes everywhere, and add to a lined with parchment paper tray
- Sprinkle the dry spices and ‘massage’ the chicken to coat evenly
- Leave in the fridge for at least 1 hour for the yoghurt to tenderize the meat
- 15 minutes before cooking the chicken, remove from the fridge and let it come to room temperature (about 10-12 minutes)
- While you waiting, preheat the oven to 200C
- Set the tray in the middle of the oven and roast for 30 minutes, COVERED with aluminum foil
- After 30 minutes, increase the heat to 220C and remove carefully the aluminum foil, to crispen up the skin and give that golden colour – approximately another 15 minutes
- As soon as it finishes, remove from the oven and let it rest for at least 15 minutes before serving
- Serve and enjoy the most juicy, tender and mouthwatering chicken you ever had