Home
Recipes
Maple & mustard glazed spatchcock chicken

A plate serving a maple & mustard glazed spatchcock chicken

Maple & mustard glazed spatchcock chicken

Name: Maple & mustard glazed spatchcock chicken
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6
Ingredients: 1 large whole chicken (around 1.5kg); 3 tbsp olive oil; 1 tsp paprika; 1 garlic clove crushed; 1 lemon zested and juiced; 3 tbsp maple syrup; 2 tbsp wholegrain mustard; 1 tbsp cider vinegar; 1 tbsp butter

Barney Desmazery

Save recipe

Serves 6

Easy

Prep: 20 mins

Cook: 1 hr

plus at least 30 mins marinating

A star rating of 5 out of 5.2 ratingsRate

loading...

Sun shining? Dust off the barbecue and take Sunday lunch outside with this spatchcock chicken. Serve with our smoky new potatoes and charred asparagus

Gluten-free

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Charred asparagus & broccoli with blistered chilli dressing

A star rating of 3.7 out of 5.3 ratings

Smoky new potatoes with charred spring onions

A star rating of 5 out of 5.1 rating

Ingredients

Nutrition

Units:

MetricUS

1 large whole chicken

(around 1.5kg)
3 tbsp olive oil
1 tsp paprika
1 garlic clove

crushed
1 lemon

zested and juiced

For the glaze

3 tbsp maple syrup
2 tbsp wholegrain mustard
1 tbsp cider vinegar
1 tbsp butter

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal645
fat40g
saturates11g
carbs10g
sugars9g
fibre1g
protein59g
salt1g

Method

step 1

To spatchcock the chicken, place the chicken breast-side down on a chopping board. Using kitchen scissors, cut along both sides of the backbone and remove it. Flip the chicken over, and press down firmly on the breastbone to flatten it.
step 2

Mix the oil, paprika, garlic, lemon zest and lemon juice with some salt and pepper, then rub all over the chicken. Cover and chill for at least 30 mins, or overnight if you can.
step 3

Heat the barbecue for indirect cooking (push the coals to one side for high heat and keep the other side free for low heat). Place the chicken skin-side up on the cool side. Close the lid and cook for 40 mins, turning occasionally. Meanwhile, mix the ingredients for the glaze in a pan. Heat until combined, then brush over the chicken and move it to the direct heat side. Cook for another 10-15 mins, basting regularly until golden and sticky.
step 4

Check it’s done by piercing the thigh – the juices should run clear and the internal temperature should reach 75C. Remove from the heat onto a board and rest for 10-15 mins. Cut into portions and serve with the smoky new potatoes with charred spring onions and charred asparagus & broccoli with blistered chilli dressing.

Recipe from Good Food magazine, April 2025

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 5 out of 5.2 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now