Discover how to prepare a perfectly roasted spatchcock chicken, a technique that guarantees even cooking, faster times, and delightfully crispy skin. Ideal for any meal.
Spatchcock Chicken: Easy Roast
Discover how to prepare a perfectly roasted spatchcock chicken, a technique that guarantees even cooking, faster times, and delightfully crispy skin. Ideal for any meal.
Ingredients
- 1 whole chicken 3-4 pounds
- 1 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp garlic powder
- 0.5 tsp paprika
- 1 sprig fresh rosemary optional
- 1 sprig fresh thyme optional
Instructions
- Preheat your oven to 425°F (220°C) with a rack in the middle position.
- Place the whole chicken breast-side down on a cutting board. Using sturdy kitchen shears, cut along both sides of the backbone from the tail to the neck. Remove the backbone (save for stock if desired).
- 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, flattening the chicken. This is the spatchcocking step.
- Pat the chicken dry thoroughly with paper towels. This helps ensure crispy skin.
- In a small bowl, combine olive oil, salt, black pepper, garlic powder, and paprika. Rub this mixture evenly over both sides of the chicken. Tuck fresh rosemary and thyme under the skin or place them on the baking sheet around the chicken if using.
- Place the spatchcocked chicken skin-side up on a baking sheet. You can use a wire rack set over the baking sheet for even crispier skin.
- Roast for 40-50 minutes, or until a meat thermometer inserted into the thickest part of the thigh (avoiding bone) reads 165°F (74°C). The skin should be golden brown and crispy.
- Remove the chicken from the oven and let it rest on the cutting board for 10-15 minutes before carving and serving.
Notes
For extra flavor, marinate the spatchcocked chicken for at least 30 minutes, or overnight in the refrigerator. Always use a meat thermometer to ensure the thickest part of the thigh reaches 165°F (74°C). Rest the chicken for 10-15 minutes after cooking before carving to allow the juices to redistribute, resulting in a more tender and juicy bird. You can also roast vegetables like potatoes, carrots, or onions alongside the chicken for a complete meal.
