Blackended Spatchcock Chicken (Serves 4) – FEASTS – Page 130

April 7, 2019


I look forward to Sunday roasts as any other Londoner does, but more often than not I like to mix things up.  Sometimes the roast is just a little bland, simply as I like spice.  I won’t knock a good English roast, but once you taste this, it may change your mind for the next time you buy a whole chicken.


Note: These are not my recipes, they are taken directly from the food author and are recipes I have enjoyed cooking.




1.5kg Chicken (If you can’t spatchcock it, your butcher will),

1 x tbsp cumin seeds,

2 x tsp ground coriander,

6 x Seeds from cardamom pods, finely ground using a pestle and mortar,

1 x tbsp red chilli flakes,

1 x tbsp dried thyme,

1 x Grated zest of a lemon,

Juice of a lemon,

2 x Garlic cloves,

1 x tbsp Caster sugar,

2 – 4 x tbsp olive oil,

Salt & pepper to taste.




  1. To spatchcock the chicken, place the whole chicken breast side facing down on a chopping board.  Use a sharp knife and make incisions on either side of the top of the spine.  Pull down the knife to cut down the spine.  Turn the bird over so the breast side is facing upwards and press down firmly on it to flatten the carcass,

  2. Combine the remaining ingredients in a bowl to make a spice paste and then rub over the chicken.  Cover with clingfilm and either marinate over night, or if you have no time leave at least 20 minutes,

  3. Preheat the oven to 230 / Gas mark 8,

  4. Place the bird in a baking tray and then into the oven and roast for 45 minutes, or until the chicken is cooked and the skin is nice and crispy,

  5. When ready, take out of the oven, cover and allow to rest for 10 minutes and serve.


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