Roasted Spatchcock Chicken


This Roasted spatchcock chicken technique for cooking a whole chicken allows for an even roast across the whole bird. Your breasts and thighs will be equally juicy and DELICIOUS. This technique is said to be originated in England in the 1800’s. While I’m not sure how true that is, I am sure that this technique is SUPER easy. If you like this roasted spatchcock chicken recipe, check out my Peri Peri Chicken recipe
What Does Spatchcock Mean ?
Essentially, this is the same as butterflying. When spatchcocking a chicken, you’re just removing the back bone and pressing on the rib cage to flatten the bird as much as possible, This allows for even cooking, ensuring everything is juicy and nothing is too dry, or even undercooked,
How To Spatchcock a Chicken ?
- Remove the backbone: Cut along the back bone on both sides to release it from the rest of the chicken.
- Open the chicken: push the remaining side of the chicken away from each other, creating a butterfly effect.
- Flip the chicken over: Place the chicken on its back, leaving the breasts exposed.
- Press down on the rib cage: Press on the breasts of the chicken with your palms to flatten the rib cage.
If you followed those steps, then you have a spatchocked chicken, ready to be seasoned and roasted!
Spatchcock Chicken
Equipment
- Cast Iron Skillet
Ingredients
- 1 Whole chicken
- 3 tbsp grapeseed oil
- 6 tbsp unsalted butter
- 3 tbsp all purpose seasoning
- 1½ tbsp black pepper
- 2 tbsp smoked paprika
- 4 thyme sprigs
- 5 garlic cloves smashed
- 1 onion sliced into ½" medallions
Instructions
- To your cleaned and patted dry chicken, cut along both sides of the backbone in order to release it from the rest of the bird.
- Press the remaining left and right back parts of the chicken away from each other until the entire inside of the chicken is exposed. Pat the inside of the chicken dry, then drizzle with one tbsp of oil and 1 tbsp of seasoning. Massage well.
- Flip the bird over and press down on the breasts in order to ensure the bird is laying flat. You may hear a crack.Drizzle the chicken with the rest of the oil and 2¾ tbsp of seasoning. Massage well
- Separate the skin from the breasts and add the butter and remaining seasoning under the skin oft he breasts.
- Take the thyme off the stem and sprinkle it over the chicken,
- Place the onion slices in the cast iron skillet and place the chicken breast side up and legs flat.
- At 375℉ bake your chicken for 1 hour and 15 minutes, basting every 15 minutes. If your chicken is larger, bake for 20 minutes per pound.
- Remove from the oven and serve immediately with your favorite sides.