The perfect quick nutritious way to cook a whole chicken

After watching a video by the Bearded Butcher on Youtube, we decided to use our last frozen chicken to make a Mediterranean Style Spatchcock Chicken.

With the speed that it was devoured, I think we’ve found a new favourite for a family meal.

Perfect for our generously sized pasture raised chickens. You can watch the Bearded Butchers method for making a semi boneless Spatchcock chicken here at 2:28.

We made up our own Mediterranean spice rub from a mix of supermarket and locally made spices, not too hot as our kids prefer a more mild spice.


  • Large Whole Pasture Raised Chicken (ours was 2.2kg)
  • 2 red onions
  • Spice rub 
  • 1 Lemon


  • Preheat the over to 220C
  • Cut the chicken spatchcock style so it will lay flat.
  • Cut up 2 red onions into quarters and place them on the pan
  • Rub the chicken all over both sides with your spice rub
  • Place the chicken over the red onions
  • Drizzle with lemon and pop in the oven for 45 minutes (less if the chicken is smaller)
  • Let rest for 5-10 minutes and then cut up for easy eating
  • Serve with your favourite sides

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