Spatchcock Chicken Marinated in Smoked Onion Mayo

We took 2 food trends and combined them into one delicious roast chicken dinner. One trend is basting chicken with mayo instead of butter before cooking- why not ramp up the flavour and use SO Mayo? The other trend is spatchcock chicken, which helps your chicken cook quicker and more easily. We used a cast Iron skillet for our chicken but any roasting pan will do.

Spatchcock chicken marinated in Smoked Onion Mayo

1 x Medium chicken

1/4 jar Smoked Onion Mayo

Seasoning

Plus your favorite roast chicken sides

Instructions:

To spatchcock the chicken, flip the chicken over so that it’s resting on the breast side down. Take a pair of strong kitchen sheers and cut along either side of the backbone, freeing it completely from the chicken. While the chicken in resting on the breasts, season and spread the Smoked Onion Mayo on the inside of the chicken carcass. Flip the chicken over and press down hard on the middle of the breasts, spreading the chicken out so it is spread out as flat as possible. Season the skin and spread more mayo underneath & on top of the chicken skin. Ideally, leave the chicken to come to room temperature and marinate for about 30 minutes before cooking.

Preheat your oven to 200 degrees C. Place your cast iron skillet or roasting pan in the oven to heat at the same time.

When the oven and the skillet are both hot, carefully remove from the oven and place the chicken skin side down into the skillet. This will help to brown the skin. The mayo will act as the fat so no need to add anything else to the pan. Roast the chicken breast side down for 20 minutes. Carefully remove the skillet from the oven and use tongs and/or a carving fork to flip the chicken over so it is sitting breast side up. Place back in the oven for 30-40 minutes until the chicken has an internal temperature in the breast and leg joint of 75 degrees C. Let the chicken rest for 10 minutes before removing the legs and carving the breast to serve. Serve with your favorite sides.