Tandoori Spatchcock Chicken
A whole spatchcocked chicken roasted flat under a deep red tandoori crust, crisp-skinned and juicy.
Made with Tandoori marinade. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 20 plus marinating
- LevelEasy
- Costabout £1.45 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Place the chicken breast side down and cut out the backbone with strong scissors. Flip it over and press hard on the breastbone to flatten.
- 2
Slash the thickest parts of the legs and breast to the bone. Rub with the lemon juice and salt and leave for 20 minutes.
20 min - 3
Smear your ready made tandoori marinade (see the base recipe) all over the bird and into the slashes. Cover and chill for at least 6 hours, or overnight.
- 4
Heat the oven to 220°C (200°C fan). Scatter the onion in a roasting tin, drizzle with the oil and lay the chicken on top, skin side up.
- 5
Roast for 50 to 55 minutes until the skin is blistered and dark in places and the juices run clear. The thickest part of the thigh must reach 75C.
53 min - 6
Rest for 15 minutes under foil, then carve and scatter with coriander.
Tips
- Spatchcocking cuts the cooking time and gives you more crisp, charred skin.
- Slash the meat deeply so the marinade reaches the middle.
- Take the chicken out of the fridge 45 minutes before roasting so it cooks evenly.
Storing and freezing
Carve leftovers and chill within 1 to 2 hours. Keeps for 3 days in the fridge. Reheat until steaming hot all the way through, or eat cold in salads and wraps.
Questions
Can I cook it on a barbecue?
Yes. Cook over indirect heat with the lid down for about 50 minutes, turning once, until the thigh reaches 75C. Finish skin side down over direct heat for a minute to blister.
Do I need to remove the skin?
No. The skin crisps up and chars nicely in this recipe. If you prefer a deeper colour on the meat, skin it first.
How do I use the leftovers?
Pull it into wraps, biryani or a salad. Always cool it quickly and eat within 3 days.
More made with tandoori marinade
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.