Spatchcock Chicken Recipe

Spatchcock Chicken Recipe

This recipe creates a flavorful and crispy roasted chicken by spatchcocking, which simply means butterflying the bird.

Ingredients:

• 1 whole chicken (3-4 lbs), wingtips removed (optional)
• 2 tablespoons olive oil
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 lemon, halved
• 4 cloves garlic, smashed
• Fresh herbs (optional: thyme, rosemary, parsley)

Cooking Guide:

1. Prep the Chicken:

   • Preheat oven to 425°F (220°C).
   • Pat the chicken dry with paper towels.
   • Using sharp kitchen shears, cut out the backbone by cutting along either side of the spine from tail to neck. Remove the backbone and reserve for stock (optional).
   • Flip the chicken breast-side up and press firmly on the breastbone to flatten the bird.

2. Seasoning:

   • Drizzle the chicken with olive oil and massage it into the skin. Season generously with salt and pepper on both sides.

3. Flavor Boost (Optional):

   • Using your fingers, carefully loosen the skin over the breast. Stuff the cavity with lemon halves, smashed garlic cloves, and fresh herbs (if using).

4. Roast:

   • Place the spatchcocked chicken on a rimmed baking sheet lined with parchment paper.
   • Roast for 45-55 minutes, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C) and the juices run clear.

5. Rest and Serve:

   • Transfer the chicken to a cutting board and tent with foil. Let it rest for 10 minutes before carving and serving.

Tips:

• For extra crispy skin, let the chicken sit uncovered at room temperature for 30 minutes before roasting.
• If your chicken is large, you may need to increase the roasting time by 10-15 minutes.
• Use a meat thermometer to ensure the chicken is cooked through to a safe internal temperature.
• Get creative with seasonings! You can substitute different herbs, spices, or even a lemon-pepper marinade for a different flavor profile.
• The reserved backbone can be used to make a delicious chicken stock.