Coca-Cola Spatchcock Roast Chicken
By Ocado
Published on 06 December 2022
The Coca-Cola Zero in this spatchcock roast chicken recipe brings a subtle sweetness to the deliciously sticky, moreish marinade. If you’re making this recipe in the summer, you can BBQ the chicken for charred, crispy skin and juicy meat. It’s wonderful served with a homemade potato salad, crunchy coleslaw and a couple of warm, fresh hotdog buns.Time and servings
1 hr 30 minsTotal time
6Servings
20 minsPrep time
1 hr 10 minsCooking time
Ingredients
- 330 ml of coca-cola zero sugar
- 1 tbsp of runny honey
- 120 g of tomato ketchup
- 1 tsp of salt
- 1 tsp of ground cumin
- 1 tsp of chipotle chilli flakes
- 1 tsp of garlic powder
- 1 tsp of onion powder
- 2 kg of whole chicken, spatchcocked (see tip)
- 1 limes, halved and/ or cut into wedges, to serve
- 10 g of flat-leaf parsley
Method
Step 1
Preheat the oven to 200°C/190°C fan/gas 6. Line a large baking tray with baking paper.Step 2
In a small pan over medium heat, add the Coca-Cola Zero Sugar, honey, tomato ketchup, salt, cumin, chilli flakes, garlic powder and onion powder. Stir well to combine.Step 3
Leave the marinade to bubble for 15-20 mins or until it reduces by ⅓ . Give it the occasional stir.Step 4
Pat the chicken dry with kitchen towel then transfer it to the lined baking tray. Brush half the marinade over the chicken and place it in the oven to cook for 20 mins. Meanwhile, leave the remaining marinade to simmer over a medium heat until it reduces for another 10-15 mins until thick and glossy .Step 5
Remove the chicken from the oven and brush the reduced marinade over the chicken then roast again for a further 25-30 mins, brushing over excess marinade pooling on the tray after 15 mins, until sticky and delicious.Step 6
Carve and serve immediately with lime wedges and parsley scattered on top of each serving.