A spatchcock chicken and Roccbox are a perfect marriage. Butterflying the bird this way means you can fit a whole chicken into Roccbox comfortably for one and the extreme temperatures mean we can cook it super quick, which results in the most incredible moist meat!
Be sure to utilise the slight difference in temperature between the front and back of Roccbox by putting the thicker legs towards the back of the oven and the faster cooking breasts towards the front for a perfectly cooked bird…
Mix together the marinade ingredients in a bowl and set to one side.
Cut down the backbone of the chicken, remove and press down firmly, you can ask your butcher to do this for you.
Rub the marinade all over the bird and leave to marinade for 8 hours.
Pop the bird into a cast iron tray and cover with foil. Pop into Roccbox with the breasts facing the mouth of the oven and the denser legs of the bird facing the flame.
Cook for 20-25 minutes and check the bird is cooked with a meat probe or skewer.
Turn the Roccbox flame down to the lowest setting, remove the foil from the pan and return to Roccbox for a minute or 2 to crisp up the skin – rotating and turning as necessary.
Rest the bird for at least 15 minutes before carving and eating.
1 Free range chicken (around 1.2kg in weight), butterflied
For the marinade;
3 tbsp English mustard
3 tbsp Smoked paprika
3 tbsp Water
2 tsp Sea Salt
2 tsp Pepper