This easy Jamie Oliver Spatchcock Chicken is a delicious, simple meal perfect for any night. With crispy skin and tender meat, it’s packed with flavor from smoked paprika and thyme. Roasted alongside potatoes and peppers, this dish is a hearty, one-pan dinner that’s quick to prepare and full of flavor.
Ingredients Needed
- 1kg (2.2lbs) potatoes
- 3 mixed-colour peppers
- 1 x 1.5kg (3.3lbs) whole free-range chicken
- 1 heaped tablespoon smoked paprika
- 1 bunch of thyme (20g)
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Sea salt and black pepper
How To Make Spatchcock Chicken
- Prepare the Veggies: Preheat the oven to 200°C (400°F). Scrub the potatoes and chop them into 3cm (1.2-inch) chunks. Roughly chop the peppers to the same size, removing seeds and stalks. Place them in a large roasting tray and toss with 1 tablespoon olive oil, sea salt, and black pepper.
- Prepare the Chicken: Using a large, sharp knife, carefully cut the chicken in half. Drizzle with 1 tablespoon olive oil and 1 tablespoon red wine vinegar. Rub the chicken with smoked paprika and season with a pinch of salt and pepper.
- Roast the Veggies and Chicken: Place the tray of vegetables on the bottom shelf of the oven. Sit the chicken halves, skin-side up, directly on the oven shelf above. Roast for 40 minutes.
- Add the Thyme: After 40 minutes, drizzle the thyme with olive oil. Shake the tray of vegetables, then strip and scatter half of the thyme over them.
- Final Roasting: Lay the remaining thyme sprigs on top of the chicken and roast for a final 5 minutes, or until everything is beautifully cooked through. Serve and enjoy.
Recipe Tips
- Cut the chicken evenly: When spatchcocking the chicken, cut through the backbone evenly so the chicken halves cook at the same rate, ensuring both sides are tender and crispy.
- Don’t overcrowd the vegetables: If they are too crowded in the tray, they won’t roast properly. Give them space to crisp up and get golden.
- Rub the chicken with paprika well: Make sure you coat the chicken thoroughly with smoked paprika for maximum flavor and that beautiful golden color.
- Check the chicken’s internal temperature: To ensure it’s perfectly cooked, use a meat thermometer to check that the chicken’s internal temperature reaches 75°C (165°F).
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Spatchcock Chicken cool to room temperature. Then, place it in an airtight container and store it in the fridge for up to 3 days.
- Freeze: You can freeze the chicken for up to 3 months. Wrap it tightly in plastic wrap or foil, then place it in a freezer bag. To serve, thaw in the fridge overnight and reheat until fully warmed.
- Reheat: Preheat your oven to 180°C (350°F). Place the chicken on a baking tray and cover it loosely with foil. Heat for about 15-20 minutes, or until warmed through.
Nutrition Facts
Serving Size: 1 serving (based on a 4-pound chicken serving approximately 4 people)
- Calories: 527
- Total Fat: 36g
- Saturated Fat: 8g
- Cholesterol: 158mg
- Sodium: 253mg
- Potassium: 682mg
- Total Carbohydrate: 8g
- Dietary Fiber: 2g
- Sugars: 1g
- Protein: 45g
Try More Jamie Oliver Recipes:
- Jamie Oliver Chicken Caesar Salad
- Jamie Oliver Chicken And Mushroom Risotto
- Jamie Oliver 5 Ingredients Chicken Pie
- Jamie Oliver Tzatziki Chicken
Jamie Oliver Spatchcock Chicken
Description
This easy Jamie Oliver Spatchcock Chicken is a delicious, simple meal perfect for any night. With crispy skin and tender meat, it’s packed with flavor from smoked paprika and thyme. Roasted alongside potatoes and peppers, this dish is a hearty, one-pan dinner that’s quick to prepare and full of flavor.
Ingredients
Instructions
- Prepare the Veggies: Preheat the oven to 200°C (400°F). Scrub the potatoes and chop them into 3cm (1.2-inch) chunks. Roughly chop the peppers to the same size, removing seeds and stalks. Place them in a large roasting tray and toss with 1 tablespoon olive oil, sea salt, and black pepper.
- Prepare the Chicken: Using a large, sharp knife, carefully cut the chicken in half. Drizzle with 1 tablespoon olive oil and 1 tablespoon red wine vinegar. Rub the chicken with smoked paprika and season with a pinch of salt and pepper.
- Roast the Veggies and Chicken: Place the tray of vegetables on the bottom shelf of the oven. Sit the chicken halves, skin-side up, directly on the oven shelf above. Roast for 40 minutes.
- Add the Thyme: After 40 minutes, drizzle the thyme with olive oil. Shake the tray of vegetables, then strip and scatter half of the thyme over them.
- Final Roasting: Lay the remaining thyme sprigs on top of the chicken and roast for a final 5 minutes, or until everything is beautifully cooked through. Serve and enjoy.
Notes
- Cut the chicken evenly: When spatchcocking the chicken, cut through the backbone evenly so the chicken halves cook at the same rate, ensuring both sides are tender and crispy
- Don’t overcrowd the vegetables: If they are too crowded in the tray, they won’t roast properly. Give them space to crisp up and get golden.
- Rub the chicken with paprika well: Make sure you coat the chicken thoroughly with smoked paprika for maximum flavor and that beautiful golden color.
- Check the chicken’s internal temperature: To ensure it’s perfectly cooked, use a meat thermometer to check that the chicken’s internal temperature reaches 75°C (165°F).
Jamie Oliver Spatchcock Chicken