Ingredients

  • Serves 8 people
  • 1 whole chicken, back bone removed, cleaned, dried and flattened 

    2 white onions, quartered 

    8 garlic cloves, crushed and skin removed 

    200g Marsala wine (or white wine) 

    200g chicken stock 

    20g fresh rosemary 

    20g fresh tarragon 

    75g cold butter, cut into 1.5cm x 1.5cm small cubes

     

  • For the seasoning: 

    2 tsp dried rosemary 

    1 tbsp Herbes de Provence (or Italian seasoning mix) 

    A pinch (or more) of dried chili flakes 

    2 garlic cloves, minced 

    zest and juice of 1 lemon, reserve the lemon 

    1 ½ tsp salt 

    1 ½ tsp pepper

    4-5 tablespoons olive oil

     

  • For the gravy:

    4 tbsp all-purpose flour

    strain the juices from the roasted chicken

    250ml chicken stock or water

    2 tbsp soy sauce

    ½ tsp salt

    ½ tsp pepper

     

Tuscan Spiced Roasted Spatchcock Chicken
Recipe Courtesy of
Jen Serranilla

Tuscan Spiced Roasted Spatchcock Chicken

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Since my husband’s favorite meat is chicken, I started making this dish to impress him. He loved it so much, it became a staple when we were newlyweds. Whole chicken is marinated in a fragrant mix of spices, and zesty lemon juice before it is roasted with wine and chicken stock on a bed of herbs. This results in a tender juicy chicken that’s packed with a whole lot of flavor. Serve with a luscious brown gravy for a simple yet healthy meal that’s fit for any occasion.
  • Easy
  • 15 min
  • 45 min
  • 15 min
  • 3 steps
  • 22 Ingredients
  • Easy
  • 3 steps
  • 22 Ingredients
  • 15 min
  • 45 min
  • 15 min

Instructions

  1. Marinate the chicken

    • Preheat the oven to 200°C.
    • Combine the dried rosemary, Herbes de Provence, chilli flakes and garlic, then mix in the lemon zest, lemon juice, salt, pepper, and olive oil.
    • Rub about 2/3 of the seasoning all over the chicken, loosening the skin gently, and pushing the remainder of the rub underneath the skin.
    • Next rub 50g of the cubed butter all over the skin, and the 25g of the cubed butter underneath the chicken breast skin.


  2. Roast the chicken

    • crushed garlic cloves, quartered onions, making a bed for the chicken so that it will not stick to the baking dish.
    • Place the seasoned chicken on top.
    • Pour the wine and chicken stock around the chicken. Not on top, so that it does not wash away the herbs we have added to the skin in the previous step.
    • Place the baking dish in the oven, and immediately turn the temperature down to 160°C.
    • Roast for 45 minutes, or until the chicken is almost cooked through (about 65°C internal temperature). If the skin is browning too fast, cover the pan with aluminium foil. Then take off the foil and turn up the heat to 220°C, to allow the chicken to crisp up, and the chicken to reach an internal temperature of 75°C.
    • If you do not have a meat thermometer, poke the thickest part of the chicken (eg. the breast or thigh) with a paring knife or skewer. If the juices run clear, the chicken is cooked. If the juices are reddish, or the skin is pink or translucent, cook the chicken for another 5min and check again.
    • When the chicken is golden brown and cooked through, remove from the oven.
    • Allow the chicken to rest for about 10 – 15 minutes. This will allow the meat to absorb some of the juices in the baking dish. You can make the gravy while waiting for the chicken to rest.


  3. Make the gravy

    • In a pan, heat the juices from the roasted chicken.
    • Add flour and stir until the flour has turned a golden blonde color.
    • Pour in the chicken stock or water.
    • Stir often until the sauce has thickened.
    • Add the soy sauce, salt and pepper, mix well.


Plate and Serve!

The gravy is now ready to be served hot, with your chicken!

Plate and Serve!
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    Ingredients
    • Serves 8 people
    • 1 whole chicken, back bone removed, cleaned, dried and flattened 

      2 white onions, quartered 

      8 garlic cloves, crushed and skin removed 

      200g Marsala wine (or white wine) 

      200g chicken stock 

      20g fresh rosemary 

      20g fresh tarragon 

      75g cold butter, cut into 1.5cm x 1.5cm small cubes

       

    • For the seasoning: 

      2 tsp dried rosemary 

      1 tbsp Herbes de Provence (or Italian seasoning mix) 

      A pinch (or more) of dried chili flakes 

      2 garlic cloves, minced 

      zest and juice of 1 lemon, reserve the lemon 

      1 ½ tsp salt 

      1 ½ tsp pepper

      4-5 tablespoons olive oil

       

    • For the gravy:

      4 tbsp all-purpose flour

      strain the juices from the roasted chicken

      250ml chicken stock or water

      2 tbsp soy sauce

      ½ tsp salt

      ½ tsp pepper

       

    Nutrition
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