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Spatchcock Chicken

45 Minute Spatchcock Chicken. Perfect Sunday, oh yes get it cooked - then search for Mums Chicken Soup to use the leftovers.

Serves: 4 Time: 45 minutes



  • 1 Whole Chicken

  • 4 Medium Sized Sweet potatoes, peeled and cut into chunks

  • 3 Tablespoons Of Any Chicken Seasoning Blend

  • 2 Tablespoons Olive Oil

  • 1 Knob Of Butter

  • 220g Brussels Sprouts, halved

  • 8 Carrots, peeled and cut into thick chunks

  • 1 Medium Onion, sliced

  • 1 Lemon, cut into wedges


  1. Heat oven to 220°C. Rinse the chicken, and pat dry. Place it breast side down, on a cutting board. Using big scissors, cut along each side of the backbone, and remove it. Turn the chicken breast side up, and open the chicken from underneath, then use your hands to press firmly down on the breast until it cracks. Then pop the chicken on a rimmed baking tray. Season the chicken with the seasoning and rub 1 tablespoon of oil all over the skin.

  2. In a separate dish toss the sprouts and carrots in 1 tablespoon of olive oil and a squeeze of lemon. Place on the same baking tray as the chicken, and then roast for 40 minutes until the chicken is cooked fully.

  3. Meanwhile, boil the sweet potatoes, when tender all the way through drain and allow to air dry. Mash with a knob of butter and set aside.

  4. When the chicken is done, allow it to rest for 5 minutes, slice half of the chicken to serve 4 people, and reserve the rest for the Mums Chicken Soup. Serve with the sweet mash and the roasted veg.


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