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+ servings
2 chicken sandwiches stacked on each other on wooden board

Roast Chicken Sandwiches

Here I'll show you the easiest and most delicious way to roast a chicken and serve it in a sandwich!
5 from 1 vote
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Course: Dinner
Cuisine: Western
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings (click & slide): 6 sandwiches
Calories per serving: 369kcal
Author: Chris
Cost per serving: £2 / $2.50

Equipment

  • Large Cast Iron Skillet (12"+) or Large Baking Tray & Small Pot (for roasting chicken/gravy)
  • Heavy Duty Scissors/Kitchen Shears (for spatchcocking chicken)
  • Sharp Knife & Chopping Board (for dicing garlic/thyme)
  • Small Pot (for making butter)
  • Zester/Fine Cheese Grater (for zesting lemon)
  • Paper Towels (to pat chicken dry)
  • Wooden Spoon (for gravy)
  • Tongs (for gravy)
  • Jug (for stock)

Ingredients

Roast Chicken

  • 1x 3.3lb/1.5kg Whole Chicken, take out fridge 30mins before needed
  • 2 tbsp Unsalted Butter, close to room temp
  • 2 cloves of Garlic, very finely diced or finely grated (plus 1 bulb extra sliced in half to place underneath chicken)
  • 1 tsp finely diced Fresh Thyme, plus a handful more sprigs to place underneath chicken
  • 3 small Onions, quartered (to place underneath chicken)
  • 1 small Lemon, zested then slice two thin rounds (place two rounds underneath chicken)
  • 1/2 tsp Salt, plus more as needed
  • 1/4 tsp Black Pepper, plus more as needed
  • Olive Oil, as needed

Gravy

  • 2 cups / 500ml Chicken Stock
  • 3 tbsp Flour
  • squeeze of Honey (optional)
  • squeeze of Lemon (optional)
  • Salt & Black Pepper, to taste

Sandwich

  • 10-12 small but thick slices of Tiger Bread, or other soft white bread
  • Butter, as needed

Instructions

  • Oven: Preheat the oven to 220C/425F.
  • Butter: In a small pot combine butter, garlic, thyme, lemon zest, salt and pepper. Place to one side.
  • Prep Chicken: Place chicken on a large chopping board breast side up. Pat dry with paper towels, then flip so it is breast side down with the back bone facing you. Pat dry.
  • Remove Back Bone: Using a pair of kitchen shears, cut through the ribs directly on either side of the backbone. Start at the butt or the neck, just try and go as close to the backbone as you can, just so you don't remove too much of the chicken. Completely remove the backbone (you can use this another time for stock) and gently pull open up the chicken.
  • Flatten Chicken: Use a knife to slice along the sternum. This will help the breast bone pop out (not a crucial step, but it does help. See video below if you're not sure where this is). Season the inside with a pinch of salt and pepper. Flip the chicken over and firmly push down the breasts to flatten the chicken.
  • Butter Chicken: Use a spoon to loosen the skin by pressing it in between the meat and skin. Do this on both the breasts and legs. Add the butter underneath the skin and use your fingers to distribute it across the chicken.
  • Prep for Roasting: On a large baking tray or cast iron skillet, add onion, thyme, lemon rounds and garlic bulb halves. Place the chicken directly on top, and move about the onion wedges to make sure the chicken is as level as possible. Tuck the wings under the chicken, then coat in a heavy seasoning of salt and pepper, alongside a good drizzle of olive oil.
  • Roast: Place in the oven for 45mins. The internal temperature should be 75C/165F with the juices running clear when pierced at the joint between the drumstick and the body (will rise a couple of degrees as it rests).
  • Gravy: Remove chicken and place to one side to rest for 10-15mins (important so it stays juicy). Use tongs to remove ingredients underneath the chicken and give them a good squeeze, just so you don't waste any flavour. If you're using a baking tray pour the leftover fat/juices into a pot. Place pot or cast iron skillet over medium heat and stir in 3 tbsp flour. Gradually add chicken stock and simmer until nice and thick, stirring as you go to avoid lumps forming. Test for seasoning and adjust accordingly, add a squeeze of lemon/honey if you want as well (balances out any bitterness caused by excess char).
  • Sandwich: Remove skin from chicken. If it's lost it's crisp, place it in the oven for a few mins to crisp up again at 180C/350F. Remove meat from the chicken and slice up. Spread one side of each of your slices of bread with butter. Top with chicken, then chicken skin, then drizzle with gravy. Top with second slice of buttered bread then tuck in and enjoy!

Quick Demo

Notes

a) Roasting Timings - 45mins is all you need to roast a spatchcock chicken. However, it's crucial the chicken isn't straight out the fridge, otherwise it won't cook evenly through the centre. It'll also come out more tough and chewy. It's also important to make sure the chicken is completely flat and even before going in the oven. In all cases, if you're worried just use a meat thermometer and you won't go wrong.
b) Gravy - Because it's going in a sandwich it's important it's nice and thick, so give it a good simmer if you need to reduce it down (it will thicken as it rests too). The lemon and honey are flavour enhancers, but you don't have to add them. Around a tsp of each is all you'll need, and they'll help balance out the richness/saltiness and possible bitterness of the gravy.
c) Sandwiches - You honestly don't need anything else besides the butter, chicken, skin and gravy - promise! I like a mixture of breast and leg meat, but just work to preference. Depending on the size of your bread you'll get AT LEAST 4 big sandwiches, 5 medium or 6 small.
d) Leftover Chicken - Allow to cool then tightly store in the fridge for a couple of days. I've got a whole section of Leftover Chicken Sandwiches so check it out!
e) Calories - Assuming 6 small sandwiches:

Your Private Notes:

Nutrition:

Nutrition Facts
Roast Chicken Sandwiches
Amount Per Serving
Calories 369 Calories from Fat 159
% Daily Value*
Fat 17.67g27%
Saturated Fat 7.966g50%
Trans Fat 0.009g
Polyunsaturated Fat 2.062g
Monounsaturated Fat 6.219g
Cholesterol 97mg32%
Sodium 626mg27%
Potassium 427mg12%
Carbohydrates 21.62g7%
Fiber 1g4%
Sugar 3.19g4%
Protein 29.17g58%
Vitamin A 379IU8%
Vitamin C 3.8mg5%
Calcium 70mg7%
Iron 2.89mg16%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
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