Super Easy Spatchcock Chicken with Pesto Mayonnaise
Super Easy Spatchcock Chicken with Pesto Mayonnaise—a deliciously simple recipe that’s sure to be a crowd-pleaser! This dish is effortless to prepare, taking just 5 minutes of prep time and 50 minutes to roast. No complicated steps, just a juicy, crispy-skinned chicken with the perfect blend of pesto mayonnaise. The combination of the herby, garlicky pesto with the creamy mayonnaise is absolutely scrumptious—it complements the chicken perfectly.
What makes this dish even better? You don’t need to spend hours in the kitchen! The chicken is spatchcocked (which means it’s butterflied and cooks faster and more evenly), and then you just slather on the pesto mayo and pop it in the oven. While it roasts, you can whip up a simple salad and roast some potatoes, and in no time, you’ll have a flavour-packed meal on your table. It’s the perfect weeknight dinner or weekend treat when you’re craving something tasty without the hassle.
This dish proves that less is more, and sometimes the simplest meals are the most satisfying!
Why You’ll Love This Recipe
✔️ Quick & Easy – Prep in 5 minutes, roast in 50 minutes, and you’re done!
✔️ Crowd-Pleasing – The crispy, juicy chicken with creamy pesto mayo is a winning combo.
✔️ Minimal Effort – No fuss, just simple ingredients for a delicious meal.
✔️ Perfect for Any Day – Great for busy weeknights or a relaxing weekend dinner.
✔️ Versatile – Serve with a salad, potatoes, or any sides of your choice.
So, let’s get roasting! Here’s how to make Super Easy Spatchcock Chicken with Pesto Mayonnaise, a tasty, no-fuss dinner that’s sure to impress. Recipe inspired by Serious Eats.
Super Easy Spatchcock Chicken with Pesto Mayonnaise
(1 votes, average: 5.00 out of 5)
Loading...Make dinner a breeze with Super Easy Spatchcock Chicken with Pesto Mayonnaise, ready in under an hour.
Ingredients
- 1 medium sized chicken
- 1 tbsp flake sea salt
- Black pepper to taste
- 2 tbps olive oil, divided
- 1 lemon, 1 half juiced, 1 half sliced
- 2 sprigs rosemary
- 2 -3 sprigs thyme
- A whole head of garlic or your desired amount of garlic cloves
- To serve
- 3 tablespoons mayonnaise
- 2 tablespoon pesto - homemade or store bought (Preferably the fresh kind, not in a jar)
- A fresh salad
- Fries or sautéed potatoes
Instructions
Preheat the oven to 200°C.
Spatchcock the chicken by cutting out the spine with a pair of meat scissors or a sharp knife (scissors work best). Turn the chicken over and press down on the breast bone of the chicken to flatten it out.
Oil a baking tray (lined with aluminium foil) with a tablespoon of olive oil and lay the chicken on top. Spread the chicken out as much as you can, so release the wings from its folds and spread out the legs.
Now flavour the chicken with a good pinch of flakey sea salt, black pepper, 1 tablespoon olive oil, juice of half a lemon, divide some unpeeled garlic cloves over the tray and a few sprigs of herbs like thyme and rosemary.
Use the rosemary twig to brush the marinade all over the chicken, making sure everything is coated and place it in the hot oven.
Roast for 30 minutes, remove from the oven and divide a few thin slices of lemon over the chicken. Place back in the oven and roast for another 20 minutes until golden and crispy.
Served with mayo mixed with some fresh (store bought) pesto, so good together!
