James Strawbridge's BBQ Spatchcock Chicken

James Strawbridge's BBQ Spatchcock Chicken

This whole dish can be done on the BBQ, or in the oven if the britosh weather gets the better of you!
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Serves 4


For the chicken

For the broccoli

For the sweet potato

  • sweet potatoes
  • 1 tbsp olive oil
  • 1 tsp sea salt
  • Spring onions tops, thinly sliced to garnish



  1. Start by preheating your oven or BBQ to 200˚ C. Using a hot ridged skillet cook your glazed chicken, garlic and lemon for 5-10 mins to lightly char the skin and add a level of caramelisation. Then sprinkle with chopped tarragon and chives plus the herb butter.
  2. Roast the chicken on a tray in the oven with the garlic and lemon for 45 mins.
  3. Cut the sweet potatoes in half lengthways and hasselback. Rub with oil and sea salt and roast with the chicken.
  4. Use the skillet to cook your spring onions and broccoli over a high heat for 5-10 mins. Toss with tarragon, oil and a good pinch of salt to season.
  5. Check when the chicken is done by probing with a meat thermometer in the thickest part of the leg or breast so its above 73˚C. Allow the chicken to rest for 10-15 mins.
  6. Serve this meal with chilled apple juice on the side and garnish the side dishes and chicken with extra freshly chopped herbs.