Easy Spatchcock Roast Chicken
A straightforward and delicious way to prepare a whole chicken, ensuring incredibly crispy skin and juicy, tender meat. Spatchcocking, or butterflying, the chicken allows for faster, more even cooking, making it perfect for family dinners or entertaining guests.
Ingredients
- 1 whole chicken 4 lb
- 2 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tsp dried thyme optional
- 3 cloves garlic minced (optional)
Instructions
- Prepare the chicken: Place the chicken breast-side down on a cutting board. Using sturdy kitchen shears, cut along both sides of the backbone to remove it. Open the chicken up and press firmly on the breastbone until it flattens. Pat the chicken dry with paper towels.
- Season the chicken: In a small bowl, mix olive oil, salt, black pepper, dried thyme (if using), and minced garlic (if using). Rub the mixture evenly over both sides of the spatchcocked chicken, ensuring it gets under the skin.
- Preheat oven: Preheat your oven to 425°F (220°C).
- Roast: Place the chicken, skin-side up, on a wire rack set inside a rimmed baking sheet. Roast for 45-55 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) registers 165°F (74°C) and the skin is deeply golden and crispy.
- Rest and serve: Remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, ensuring a tender and flavorful result. Carve and serve immediately with your favorite sides.
Notes
For extra flavor, you can brine the chicken for a few hours or overnight before spatchcocking. Experiment with different herbs like rosemary or sage, or add a pinch of paprika for color. Always let the chicken rest after roasting to ensure maximum juiciness. Serve with roasted vegetables, mashed potatoes, or a fresh green salad.