Sunday Roast Chicken (Spatchcock/Half) – Cooking Instructions

Sunday Roast Chicken Spatchcock Half

Delight your tastebuds with some amazing Sunday Roast Chicken this happy festive season. Show off your culinary magic minus the hassle. Our pre-marinated and easy to cook chicken (spatchcock/butterfly cut) is an absolute crowd-pleaser. The aromatic spice mix in oil brings out all the natural flavours of the meat and keeps it juicy. Enjoy the feast!

Print Recipe
Sunday Roast Chicken (Spatchcock/Half) - Cooking Instructions
Sunday Roast Chicken Spatchcock Half
Course Main Dish
Cuisine Continental
Prep Time 2 minutes
Cook Time 40 minutes
Servings
Course Main Dish
Cuisine Continental
Prep Time 2 minutes
Cook Time 40 minutes
Servings
Sunday Roast Chicken Spatchcock Half
Instructions
Prep:
  1. Remove the Sunday Roast Chicken - Half from the package and place it on a tray.
  2. Toss and massage the chicken to refresh the marinade.
Roasting in an Oven (Time: 25 - 40 minutes)
  1. Warm up your oven to 160℃ or Gas Mark 4. Grease a baking tray with a teaspoon of oil and place the chicken on the tray. Cover it completely with aluminium foil and place the tray in the preheated oven. Let it cook for 20-25 minutes.
  2. Remove the baking tray from the oven, take off the aluminium foil, and use a spoon to pour the juices that have collected on the tray over the meat. Increase the temperature of the oven to 210℃ and place the uncovered chicken back in the oven. Let it cook for 15 minutes or until the skin turns golden-brown.
  3. Once the color is achieved and the skin becomes crispy remove the tray from the oven. Place the bird on a serving dish and once again drizzle the juices that have collected in the tray over it.
Serving Suggestions:
  1. Let the Sunday Roast Chicken - Half rest for about 10 minutes before serving.
  2. Serve with the roasted vegetables and creamy mashed potatoes for a delicious Christmas feast.

Leave a Comment

Your email address will not be published. Required fields are marked *

*