SWEET & TANGY OVEN-BAKED SPATCHCOCK CHICKEN

Hello Everyone,

I think I can actually agree that I eat too much chicken at this point and need to start venturing out to other meats. Today is all about this scrumptious sweet & tangy oven-baked spatchcock chicken recipe. Very simple and comes out so juicy. The best part is the oven does everything for you and all you have to do is make the sauce, coat and back to the oven it goes. First things first, let’s talk about the prepping of the chicken.

How To Spatchcock A Chicken

Take your chicken and place it upside down on your cutting board.
The main thing is to cut off the backbone starting from the neck upwards to the tail.
You can use kitchen scissors or my go-to a sharp kitchen knife.
Once the backbone is out, turn it right side up and gently press the breast bones gently to flatten it out.
That’s it and you have a spatchcocked chicken.

Ingredients

2 tbsp olive oil
1 tsp garlic granules
A tbsp of mixed herbs
Salt to taste

Sauce Ingredients

A quarter cup of ketchup
A cup of water
1 tbsp apple cider vinegar
1 tbsp brown sugar
2 tsp garlic granules
1 tsp cornstarch mixed in water
1 tsp paprika

METHOD

Preheat your oven to 180°C fan assisted oven/400°F/200°C conventional oven.
Place your chicken in a baking tray right side up.
Add your olive oil, garlic granules, mixed herbs and salt and give it a good rub.
Into the oven for 30 minutes.
Meanwhile, in a saucepan add your sauce ingredients minus the cornstarch.
Bring it to a boil then lower the heat to let it reduce a bit.
Mix your cornstarch slurry into the sauce and let it thicken up a bit.
Remove and set aside.
Take your chicken out and baste it with the sauce to coat it evenly after another 10 minutes and back into the oven for the remaining time.
That’s it, let it rest, carve it up.
Serve and enjoy.