Spatchcocked chicken with fennel and onions

From Cookipedia

Spatchcocking is a different way to prepare a bird and is very easy with a pair of poultry shears. In this recipe it results in a crispy flavourful bird.

Spatchcocked chicken with fennel and onions
Servings:Serves 4
Calories per serving:55
Ready in:1 hour, 30 minutes
Prep. time:15 minutes
Cook time:1 hour, 15 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:21st January 2013

Best recipe review

Much easier than it looks


I thought this would be difficult but it's actually rather easy to do. The results look and taste impressive./

Paul R Smith


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

Mise en place

  • Preheat the oven to 220° C (425° F - gas 7), [fan oven 200° C & reduce cooking time by 10 mins per hour]


  1. Spatchcock the chicken - see here for details
  2. Find a roasting tray that is large enough to take the bird laid out flat
  3. Peel and slice the onions
  4. Slice the fennel and roughly chop any green leaves
  5. Oil the tray and layer the base with the onions and fennel
  6. Add the juice of the lemon to the crushed garlic, a glug of olive oil and a generous seasoning of salt and pepper and rub this all over the bird
  7. Lay the bird, skin-side-up in the tray and tuck the whole garlic cloves and fennel leaves anywhere you can
  8. Drizzle a little more olive oil over the bird, garnish with a final grind of black pepper, cover with tin-foil, seal and roast for 30 minutes
  9. Remove the foil, baste the chicken and roast uncovered for a further 30 to 45 minutes.
  10. Remove the chicken to a warm plate and cover with foil
  11. Heat the roasting tray on the hob, sprinkle 2 tablespoons of flour into the cooking juices and mix well to make delicious gravy. Heat until it thickens then serve.

Serving suggestions

Almost anything would go with this. Tex-Mex potato wedges and broccoli worked for us!

Chef's notes

If you are not eating this in one sitting, store the remaining meat in a large Lock and Lock style box and refrigerate one cooled. This way you will have moist chicken the next day, not dried-out meat.

See also

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