The Batch Lady’s Marinated Spatchcock Chicken
Fast track your Sunday roast with this quick and easy air fryer roast chicken recipe from The Batch Lady. Cook it in the air fryer for maximum ease or finish it in the oven.
Introduction
This is one of my favourite recipes – it’s the perfect centrepiece for a Sunday lunch with friends. It’s also great cooked on the barbecue when the sun comes out! Spatchcocking a chicken is a brilliant way of getting the chicken to cook quicker.
Ingredients
| 1¼ cups (300ml) | buttermilk |
| zest of 1 lemon | |
| 4 cloves of | garlic, grated |
| 2 tbsp | dried oregano |
| 1 tsp | chilli flakes |
| 1 tsp | dried thyme |
| 2 tsp | salt |
| A good grind of | pepper |
| 1 large (approx. 1.6kg) | oven-ready chicken |
Method
If making ahead to freeze:
Put the buttermilk, lemon zest, garlic, oregano, chilli flakes, thyme, salt and a good grind of pepper into a very large labelled freezer bag and mix.
To spatchcock the chicken, turn it over so it is upside down and the legs are pointing towards you, on a chopping board. Using extra sharp scissors, cut down each side of the backbone, through the ribs and right to the end, then remove the backbone.
Turn the chicken back over, skin side up, and open it out. Using the palm of your hand, push the chicken down firmly so that it flattens.
Put the spatchocked chicken into the bag of marinade, mix well, then seal and freeze flat.
Oven: Remove from the freezer and leave to fully defrost. Preheat the oven to 180°C. Place the chicken flat on a baking tray or ovenproof dish, skin side up, and cook for 45–50 minutes, until the chicken is cooked through.
Air Fryer: Remove from the freezer and leave to fully defrost. Preheat the air fryer to 180°C. Place the chicken flat in the air fryer, skin side up, and cook for 35–40 minutes, flipping it over halfway, until the chicken is cooked through.
If cooking now:
Follow the method in the ‘making ahead to freeze section’ up until the end of step 3, mixing the marinade ingredients in a very large bowl.
Add the chicken to the bowl of marinade, rub all over, then leave to sit for 20 minutes.
Oven: Preheat the oven to 180°C. Place the chicken flat on a baking tray or ovenproof dish, skin side up, and cook for 45–50 minutes, until the chicken is cooked through.
Air Fryer: Preheat the air fryer to 180°C. Place the chicken flat in the air fryer, skin side up, and cook for 35–40 minutes, flipping it over halfway, until the chicken is cooked through.
Tip: Serve with a salad, chips and an aïoli dip.
Reviews
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