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Chicken is just one of those foods you can do so much with, whether using only the wings, the drumsticks, the breasts or the whole beast. Cooking it whole obviously takes longer and looks great, but then you have to carve it correctly, unless you’re eating it at home and simply attack it with your fingers that get stickier and stickier. My recipe is a simple one using the whole chicken but partly cut down the middle and flattened ! Great for the oven as well as for the barbecue, it cooks in less time and if it’s a small chicken for two, like the one I used, then it’s easy to cut the roast chicken in half all the way through and serve ! Also, rubbing the chicken with lemon juice and salt and letting it sit, will dry out the skin and make it very crispy ! Yummy... :)

flattened roast chicken


1 roast chicken


  • 1 small whole chicken (1 kg)
  • 1/4 cup lemon juice
  • 2 tbsp salt
  • 1 kg of vegetables (450g potatoes, 250g onions, 200g carrots, 100g celery)

marinade for vegetables and chicken (2/3 for vegetables, 1/3 for chicken)

  • 1 tbsp oregano
  • 2 tbsp of fresh chopped parsley and rosemary
  • 1 tbsp salt
  • 1/4 tsp ground black pepper
  • 2 cloves of garlic (crushed and chopped)
  • 1 tbsp grainy mustard
  • 1/4 cup lemon juice
  • 1/3 cup olive oil


  • cut the chicken along the breast line and flatten out
  • rub the chicken on both sides with the 1/4 cup of lemon juice and 2 tbsp salt
  • let sit for 30-45 minutes in the refrigerator
  • prepare your vegetables by cleaning and chopping the potatoes and onions in half and the carrots in half then in long lengths and the celery in long lengths
  • preheat your oven to 200°C
  • prepare your marinade and use 2/3 of the marinade to toss the vegetables
  • place your vegetables in a roasting pan and let cook for 30 minutes while you wait for your chicken
  • after cooking the vegetables in the oven for 30 minutes, place your chicken on its backside and on a grill rack and place above the vegetables to cook without touching the vegetables for 30 minutes
  • after the first 30 minutes of oven-baking, brush your chicken with the remaining 1/3 of marinade and turn your chicken over breast side up and brush with the marinade too and cook for another 30 minutes
  • 10 minutes before the end of the cooking time, collect some of the juices at the bottom of the pan and pour over the chicken and vegetables
  • when ready, cut the chicken in half and serve warm with the vegetables