Vinegar marinated spatchcock chicken

Spatchcocked vinegar-marinated chicken. Photograph: Harry Weir Photography
Serves: 4
Course: Dinner
Cooking Time: 50 mins
Prep Time: 10 mins


  • 1 whole chicken
  • 150ml cider vinegar
  • 3 tbsp olive oil
  • 3 garlic cloves, minced
  • 1 tsp paprika
  • 1/2 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  1. Remove the backbone of the chicken by cutting down each side of the backbone with scissors or a knife.
  2. In a bowl, mix together the cider vinegar, olive oil, minced garlic, paprika, dried thyme, dried oregano, salt and black pepper.
  3. Place the spatchcocked chicken in a dish, skin side up, and pour the marinade over it, making sure the chicken is well coated. Marinate in the refrigerator for at least two hours, or overnight for best results.
  4. Roast the chicken in a preheated oven (210 degrees) for about 45-50 minutes, or until the internal temperature of the chicken reaches 75 degrees when measured with a thermometer.
  5. Remove the chicken from the oven and let it rest for 15 minutes before carving.

Find more of Gráinne O’Keefe’s spring recipes here.

Gráinne O'Keefe

Gráinne O'Keefe

Gráinne O’Keefe is a chef, restaurateur and contributor to The Irish Times. She is chef-patron of the Dublin restaurant Mae