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Spatchcock Chicken with Grilled Vegetables

Spatchcock Chicken with Grilled Vegetables

Brought to you by: OcadoLife
    4 serving

Prep time:

Cook time:

Serves: 4

Barbequed chicken never fails to please and this can easily be prepared in advance and stored in the fridge until ready to cook.
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  • 1½ tablespoons fresh thyme , chopped
  • 1 tablespoon paprika
  • 1 clove garlic , crushed
  • 1 lemon , zest only
  • 2 tablespoons olive oil
  • 1.6 kg whole chicken
  • 2 skewers
  • 1 aubergine , sliced lengthways
  • 3 courgettes, sliced lengthways
  • 3 red peppers, deseeded and cut into quarters


Step 1

In a bowl mix together the thyme, paprika, garlic, lemon zest and olive oil. Set to one side.

Step 2

Place the chicken breast side down on a chopping board with the tail bone facing you. Using a sharp pair of kitchen scissors cut each side of the back bone, remove and discard.

Step 3

Turn the chicken over and press firmly to flatten. Now push your fingers between the skin and the flesh and rub some of the oil mixture over the flesh to flavour it.

Step 4

Push the skewers diagonally through the chicken - this makes it easier to turn when cooking.

Step 5

Place the chicken on the grill or barbeque skin side down and cook for about 50 minutes, turning frequently to cook evenly. (You may need to move the chicken to a cooler part of the grill if you find it is cooking too quickly.)

Step 6

Brush the prepared vegetables with the remaining oil mixture and cook on the grill for about 10 minutes until tender, turning halfway through.

Step 7

When the chicken is cooked (test by piercing the meat at its thickest point and if the juices run clear it is cooked) remove from the heat and allow to rest for 10 minutes before carving.

Step 8

Serve with the grilled vegetables and crusty bread.

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    Video about the recipe