Preparation
- Preheat the oven to 210°C, fan 190°C, gas 6½. To spatchcock the chicken, turn the chicken over so that it is upside down and the legs are pointing towards you. 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 up. Using the palm of your hand push the chicken down firmly so that it flattens.
- Add the rosemary, thyme, garlic and olive oil to a bowl and mix. Season well and then spread this all over the chicken.
- Dice the onions and add them to a large baking tray with the carrots. Lay the chicken on top. Cook for 1 hour - 1 hour 10 minutes until the chicken is cooked through.
Suzanne demonstrates to Erin that getting a family favourite on the table can be super easy. This spatchcock chicken cooks quickly for a speedy, fuss-free Sunday roast that will entice the kids (and maybe a few mates) back round the table.