Spatchcock Chicken
To cook a whole chicken faster than traditional methods, with the bonus of exceptionally crispy skin, you’ll love this spatchcock chicken recipe! It’s the perfect Sunday night dinner when you want something a little special without a lot of effort.
Servings: 6
Ingredients
- 1 whole chicken (4 to 5 pounds)
- 2 tablespoons olive oil
- 1 teaspoon lemon zest (from 1 lemon)
- 4 cloves garlic, minced
- 1 teaspoon dried crushed rosemary (or 1 tablespoon fresh)
- 1 teaspoon dried thyme leaves (or 1 tablespoon fresh)
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- ½ teaspoon coarse ground black pepper
- lemon wedges and fresh herbs, for serving (optional)
Instructions
- Preheat the oven to 425°F.
- In a small bowl, mix together olive oil, lemon zest, garlic, rosemary, thyme, paprika, salt, and black pepper.2 tablespoons olive oil, 1 teaspoon lemon zest, 4 cloves garlic, minced, 1 teaspoon dried crushed rosemary, 1 teaspoon dried thyme leaves, 1 teaspoon paprika, 1 teaspoon kosher salt, ½ teaspoon coarse ground black pepper
- Remove giblets from the inside cavity of the chicken, if present. Place the chicken breast-side down on a cutting board. Using sharp kitchen shears, cut along both sides of the backbone to remove it. I find it’s easiest to start on the head end, and cut one side all the way to the other end, and repeating. Try to stay close to the bone so you don’t cut off too much meat. Once you have the backbone removed, look for the cartilage that connects the breastbone and cut that too (about a 1-inch cut). Use paper towels to wipe out the cavity, making sure to remove any bone fragments.1 whole chicken
- Flip the chicken over so that it is breast side up. Spread it out as much as possible. If it’s not as flat as you’d like it, press down firmly on the breastbone (you may hear or feel a crack) to flatten the bird.
- Place the chicken breast side up on a large rimmed baking sheet or roasting pan. Tuck the wing tips under fronts of the breasts to prevent them from burning. Pat the chicken dry with paper towels.
- Rub the seasoning mixture all over the top and sides of the chicken, making sure to get it under the skin of the breasts, too.
- Roast the chicken in preheated oven for 55 to 60 minutes, or until the internal temperature of the thickest part of the breast reads 165°F (see note). The skin should be golden brown and crispy. If it seems like it’s browning too much, tent it with foil.
- Remove the chicken from the oven and let it rest for 10 minutes before carving. The internal temperature will rise slightly.
- Carve the chicken and serve.
Video
Notes
- Cooking note: It’s okay if the temperature of the chicken is slightly under 165ºF when you remove it from the oven, as it will continue to rise during the 10 minutes of cooling time. When testing this recipe, I removed it at 160ºF and it rose to 165ºF by the time I carved it.
- Marinated chicken: If you prefer, after you spatchcock the chicken, it can be marinated, using your favorite marinade. Remove from marinade, and bake as directed, omitting the seasoning.
Nutrition
Calories: 358kcal | Carbohydrates: 1g | Protein: 27g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 109mg | Sodium: 490mg | Potassium: 294mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 376IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 2mg
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