Spatchcock Chicken: Faster Roasting
Learn the easy technique of spatchcocking a chicken to achieve a perfectly roasted, juicy bird with crispy skin in significantly less time. Ideal for a weeknight dinner, this recipe yields a flavorful main dish.
Ingredients
- 1 whole chicken 3-4 lbs (1.4-1.8 kg)
- 2 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper freshly ground
- 1 tsp paprika smoked or sweet
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- Optional fresh rosemary or thyme sprigs
Instructions
- Preheat your oven to 425°F (220°C). Place a wire rack on a rimmed baking sheet.
- Remove the chicken from its packaging and pat it thoroughly dry with paper towels. Place it breast-side down on a cutting board.
- Using sturdy kitchen shears, cut along one side of the backbone, from the tail to the neck. Repeat on the other side of the backbone to remove it. Discard the backbone or save for stock.
- Flip the chicken over so it's breast-side up. Press down firmly on the breastbone with the heel of your hand until you hear a crack, flattening the chicken.
- In a small bowl, combine the olive oil, salt, black pepper, paprika, garlic powder, and onion powder. Rub this mixture all over both sides of the spatchcocked chicken, ensuring it gets under the skin as well.
- Place the seasoned chicken skin-side up on the prepared wire rack. Tuck the wing tips under the breast to prevent them from burning.
- 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 golden brown and crispy.
- Remove from the oven and let the chicken rest for 10-15 minutes before carving and serving.
Notes
Ensure internal temperature reaches 165°F (74°C) in the thickest part of the thigh, without touching bone. For extra flavor, tuck fresh herbs like rosemary and thyme under the skin before roasting. You can save the removed backbone to make homemade chicken stock.