When you've spatchcocked and roasted a chicken, it looks a little bent out of normal chicken shape, and it can be ...

Spatchcock the chicken: Place chicken, breast-side down, on a cutting board. Use kitchen sheers to cut just to one side of spine from tail to top of chicken, keeping tail whole on one side of cut.

6. Preheat the oven to 200°C. Place the chicken in a large roasting pan and drizzle with the vegetable oil, then roast for 45 ...

Preheat the barbecue or oven to 180C/350F/Gas 4. For the spatchcock chicken, slash each chicken leg two or three times with a sharp knife. Season with salt and freshly ground pepper, sprinkle with ...

To spatchcock the chicken, place it breast-side down, with the legs towards you. Using sturdy scissors cut along either side of the backbone to remove it, cutting through the rib bones as you go.

But you don't need to worry about personally breaking down the chicken. At the supermarket, ask the butcher to spatchcock or butterfly the whole chicken for you. Most groceries will do it free of ...

Set this marinade aside. Season the spatchcocked chicken really well on both sides with salt and freshly ground black pepper. Lay it in a roasting tray, skin side up. Rub the marinade all over the ...