A simple yet highly effective method to roast a whole chicken, ensuring faster cooking, crispy skin, and incredibly juicy meat every time. This technique elevates a standard roast to a culinary triumph.
Spatchcock Chicken: Crispy & Juicy
A simple yet highly effective method to roast a whole chicken, ensuring faster cooking, crispy skin, and incredibly juicy meat every time. This technique elevates a standard roast to a culinary triumph.
Ingredients
- 1 whole chicken ~4 lbs (1.8 kg)
- 2 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 0.5 tsp dried thyme
- 0.5 tsp dried rosemary
Instructions
- Preheat your oven to 425°F (220°C).
- Place the chicken breast-side down on a sturdy cutting board. Using strong kitchen shears, cut along both sides of the backbone, from the tail to the neck. Remove the backbone and discard it or save it for making stock.
- Flip the chicken over so it's breast-side up. Press down firmly on the breastbone with the palm of your hand until you hear a crack and the chicken lies flat. This flattens the bird for even cooking.
- Pat the chicken very dry with paper towels. In a small bowl, mix together the olive oil, salt, black pepper, garlic powder, paprika, dried thyme, and dried rosemary. Rub this seasoning mixture generously all over the chicken, including under the skin.
- Place the seasoned chicken skin-side up on a wire rack set inside a large, rimmed baking sheet. Tuck the wing tips under the breast to prevent them from burning during roasting.
- Roast for 45-60 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) registers 165°F (74°C). The skin should be beautifully golden brown and crispy.
- Remove the chicken from the oven, tent it loosely with aluminum foil, and let it rest for 10-15 minutes before carving. This resting period allows the juices to redistribute, ensuring a tender and moist chicken.
Notes
For extra flavor, consider brining the chicken for a few hours or overnight. You can also place aromatic vegetables like carrots, onions, and celery under the wire rack to catch drippings and infuse flavor. Always use a meat thermometer to ensure doneness. Resting the chicken is crucial for juicy results; don't skip it!
