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:
-
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.
-
Seasoning:
- Drizzle the chicken with olive oil and massage it into the skin. Season generously with salt and pepper on both sides.
-
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).
-
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.
-
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.
Must Tried Recipes :
