Spatchcock Chicken Recipe
My spatchcock chicken dish is sure to impress! You'll learn how to make a delicious chicken dish with step-by-step directions, tasty variants, and expert suggestions.
Ingredients
- 1 whole chicken 4-5 pounds
- Salt and pepper to taste
- Olive oil for brushing
- Optional: your favorite herbs spices, and marinade for added flavor
Instructions
Prepare the Chicken
- Remove the chicken from its packaging and pat it dry with paper towels. Place the chicken breast-side down on a clean cutting board.
Remove the Backbone
- Using sharp kitchen shears or poultry shears, cut along one side of the backbone from the tail to the neck, then repeat on the other side. Carefully remove the backbone and discard or save for making stock.
Flatten the Chicken
- Open the chicken like a book, and press down firmly on the breastbone with your hands until the chicken is flattened. You may hear a crack, which means you've successfully flattened the chicken.
Season the Chicken
- Season the chicken generously with salt and pepper on both sides. If desired, you can also rub the chicken with olive oil and your favorite herbs, spices, or marinade for added flavor. Allow the chicken to sit at room temperature for about 30 minutes to allow the flavors to penetrate the meat.
Cook the Chicken
- Preheat your oven to 425°F (220°C). Place the spatchcocked chicken on a baking sheet or roasting pan, skin-side up.
- Roast the chicken in the preheated oven for 40-45 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the meat, using a meat thermometer to check for doneness.
Rest and Carvea the Chicken
- Once the chicken is cooked, remove it from the oven and let it rest for about 5-10 minutes before carving.
- This allows the juices to redistribute and results in a more flavorful and juicy chicken.
- Using a sharp knife or poultry shears, carefully cut the chicken into desired pieces, such as halves, quarters, or individual servings.
