Mary Berry Spatchcock Chicken is a savory and elegant dish, perfect for those who enjoy a beautifully roasted chicken with a twist. The technique of spatchcocking allows the chicken to cook evenly and more quickly, resulting in succulent meat with crispy skin, flavored with a delightful combination of herbs, lemon, and garlic. It’s a splendid choice for family dinners, casual gatherings, or any occasion that calls for a comforting yet sophisticated meal.
In this article, I will show you how to make Mary Berry spatchcock chicken, step by step. I will also give you some tips on how to serve and enjoy this dish. Let’s get started!
What is Mary Berry Spatchcock Chicken Recipe?
Mary Berry spatchcock chicken is a recipe that involves cutting and flattening a whole chicken before roasting it in the oven with herbs, lemon, garlic, and honey. Spatchcocking is a technique that reduces the cooking time and ensures even browning and juiciness of the chicken. Mary Berry is a famous British cook and author who created this simple and delicious recipe.
This recipe serves 6-8 people and can typically be prepared and cooked in about 1 to 1.5 hours.
Other Mary Berry Popular Recipes
Why You’ll Appreciate this Recipe
This recipe is beloved for several reasons:
- Effortless Preparation: Enjoy a straightforward process with only a few required ingredients, making it an easy addition to your cooking repertoire.
- Customizable: Tailor the dish to your liking by experimenting with various herbs and spices, ensuring each meal is a unique culinary experience.
- Visually Appealing: The finished dish boasts a beautiful presentation, perfect as a centerpiece for dinner parties or special family meals.
- Richly Flavored: The combination of lemon, garlic, honey, and herbs infuses the chicken with irresistible aromas and flavors, delighting the palate with every bite.
- Juicy and Tender: Employing the spatchcock technique ensures the chicken cooks evenly and retains moisture, resulting in a succulent meal.
Ingredients Needed to Make Mary Berry Spatchcock Chicken
To make this recipe, you will need the following ingredients and equipment:
- A whole chicken, about 1.5 kg (3 lb)
- Salt and black pepper
- Olive oil
- Fresh rosemary sprigs
- Fresh thyme sprigs
- Fresh sage leaves
- Fresh parsley leaves
- Lemon zest and juice
- Garlic cloves, peeled and crushed
- Butter, softened
- Kitchen scissors or a sharp knife
- A baking tray or a large ovenproof dish
- Small saucepan
- Pastry brush
Instructions to Mary Berry Spatchcock Chicken
Spatchcocking is a technique of cutting and flattening a whole chicken before cooking it. This way, the chicken cooks faster and more evenly, resulting in crispy skin and tender meat. It also exposes more surface area for seasoning and basting, enhancing the flavor and aroma of the chicken. Here is how to spatchcock a chicken in 9 easy steps:
Step 1: Preheat the Oven
- Preheat the oven to 200°C (180°C fan, gas mark 6).
- Line a baking tray or a large ovenproof dish with parchment paper or foil.
Step 2: Rinse and Dry the Chicken
- Rinse the chicken under cold running water and pat it dry with paper towels.
- Remove any giblets or excess fat from the cavity of the chicken.
Step 3: Cut the Backbone
- Place the chicken on a cutting board, breast-side down, with the neck facing you.
- Using kitchen scissors or a sharp knife, cut along both sides of the backbone, from the neck to the tail.
- You can discard the backbone or save it for making stock later.
Step 4: Flatten the Chicken
- Flip the chicken over and press down firmly on the breastbone to flatten it.
- You should hear a crack as the bone breaks.
- Tuck the wing tips under the chicken to prevent them from burning.
Step 5: Season the Chicken
- Transfer the chicken to the prepared baking tray or dish.
- Season it generously with salt and pepper on both sides.
- Drizzle some olive oil over it and rub it all over the skin.
Step 6: Add the Herbs and Lemon
- Scatter some rosemary, thyme, sage, and parsley leaves around and under the chicken.
- Sprinkle some lemon zest over the chicken and squeeze some lemon juice over it.
Step 7: Roast the Chicken
- Roast the chicken in the oven for 45 minutes, or until the skin is golden and crisp, and the meat is cooked through.
- You can check the doneness by inserting a skewer into the thickest part of the thigh. The juices should run clear, not pink.
Step 8: Rest the Chicken
- Take the chicken out of the oven and let it rest for 10 minutes.
- This will allow the juices to redistribute and the meat to become more tender and moist.
Step 9: Carve and Serve the Chicken
- To carve the chicken, you can either cut it into pieces or cut it along the breastbone and then cut each half into two.
- Arrange the chicken pieces on a large platter and spoon some of the sauce over them.
- Garnish with some more fresh herbs and lemon wedges if desired.
- Enjoy your spatchcock chicken with your favorite sides.
How to Make the Sauce
While the chicken is roasting, you can make the sauce. This is a simple but flavorful sauce that complements the chicken perfectly. Here is how to make it:
- In a small saucepan, melt the butter over low heat. Add the garlic and cook for a few minutes, stirring occasionally, until soft and fragrant. Do not let the garlic burn or it will turn bitter.
- Add the honey and some salt and pepper and bring the mixture to a boil. Reduce the heat and simmer for about 15 minutes, or until slightly thickened and syrupy.
- Keep the sauce warm until ready to serve.
What Do I Serve With Mary Berry Spatchcock Chicken?
Pair this flavorful chicken with sides that complement its taste and add variety to your meal:
- Roasted Potatoes: Toss them in olive oil, salt, pepper, and a sprinkle of your chosen herbs for a crispy, flavorful accompaniment.
- Steamed Vegetables: Opt for colorful vegetables like broccoli, carrots, or asparagus, steamed to perfection to retain their crunch and nutrients.
- Green Salad: Serve with a fresh salad dressed in a zesty vinaigrette, adding a light and refreshing contrast to the dish.
- Crusty Bread: Have some freshly baked bread on the side to soak up the delicious sauce and chicken juices.
- Grains: Consider a base of rice, couscous, quinoa, or pasta to turn the meal into a hearty feast.
Pro Tips to Make Perfect Mary Berry Spatchcock Chicken
Achieving the perfect spatchcock chicken is all about technique and seasoning.
Here are the tips to help you master this dish:
- Quality Counts: Start with a high-quality chicken, preferably organic or free-range. Bring it to room temperature before preparing.
- Sharp Tools: Utilize sharp kitchen scissors or a knife to remove the backbone and flatten the chicken effectively.
- Season Generously: Season both sides of the chicken with salt and pepper, and coat with olive oil for a crispy skin.
- Herb Infusion: Place fresh herbs beneath and around the chicken, along with lemon zest and juice for a zesty flavor boost.
- Regular Basting: Halfway through cooking, baste the chicken with a mixture of butter, garlic, and honey to ensure it stays moist and gains a sweet glaze.
- Check for Doneness: Use a skewer to check if the chicken is cooked through. Clear juices indicate it’s ready.
- Rest Before Serving: Allow the chicken to rest for 10 minutes post-cooking to let the juices redistribute for tender meat.
Variations of Mary Berry Spatchcock Chicken
Alter the seasoning and accompaniments to explore different flavor profiles:
- Mediterranean Style: Use herbs like oregano, basil, rosemary, and thyme, and add olives, capers, and cherry tomatoes for a vibrant dish.
- Asian Twist: Marinate with a mix of ginger, garlic, soy sauce, honey, and sesame oil, and garnish with sesame seeds and scallions.
- Moroccan Influence: Spice it up with cumin, coriander, paprika, and cinnamon, and include dried apricots, dates, and almonds for a sweet and nutty taste.
- BBQ Version: Brush your favorite barbecue sauce for a smoky flavor, and pair it with classic sides like corn on the cob and coleslaw.
How do I store Mary Berry Spatchcock Chicken Leftovers?
Ensure your delicious chicken remains tasty for the next meal:
- Cooling: Let the chicken cool entirely before storage.
- Portion and Pack: Cut the chicken into pieces and place them in an airtight container. Drizzle the remaining sauce over the chicken to keep it moist.
- Labeling: Mark the container with the date and contents. Refrigerate for up to 3 days or freeze for up to 3 months.
How do I reheat Mary Berry Spatchcock Chicken Leftovers?
Enjoy your chicken as good as fresh with these reheating steps:
- Thawing: If frozen, thaw overnight in the refrigerator or use the microwave’s defrost setting.
- Oven Reheating: Preheat your oven to 180°C (160°C fan, gas mark 4). Place the chicken in a baking dish, cover with foil, and reheat for 15-20 minutes until hot and sizzling.
Sure, I can write some FAQs and answers related to this recipe, as well as the prep time, cooking time, and nutrition value. Here they are:
How do I know when the chicken is done?
The chicken is done when the skin is golden and crisp, and the meat is cooked through. You can check the doneness by inserting a skewer into the thickest part of the thigh. The juices should run clear, not pink. You can also use a meat thermometer to measure the internal temperature of the chicken. It should be at least 165°F (74°C) in the thickest part.
Nutrition value per serving (based on 6 servings):
- Calories: 342 kcal
- Fat: 18 g
- Carbohydrates: 15 g
- Protein: 32 g
- Fiber: 3 g
- Sugar: 10 g
- Sodium: 545 mg
- Potassium: 570 mg
- Vitamin A: 1040 IU
- Vitamin C: 28 mg
- Calcium: 54 mg
- Iron: 2 mg
I hope you liked this recipe and found it easy to follow. If you have any questions or feedback, please leave a comment below. I would love to hear from you. Happy cooking!