Spatchcock Chicken Recipe
This Spatchcock Chicken Recipe is my go-to method for roasting a whole chicken quickly and easily. Seasoned with garlic herb butter and simple seasonings, the result is juicy, delicious herbed chicken meat and ultra-crispy skin.
Servings: 6 servings
Ingredients
- 1 4-5 pound whole chicken gizzards removed, and brought to room temperature for 30 minutes
- 1 stick butter softened
- 3 cloves garlic minced
- 1 teaspoon fresh thyme minced
- 1 teaspoon fresh rosemary minced
- 1 teaspoon fresh parsley minced
- 1½ teaspoon salt divided
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon black pepper
Instructions
- Preheat the oven to 400°F. Line a large baking pan with aluminum foil, place a cooling rack on top (if you have one), and spray with nonstick spray. Tip: If time allows, bring the chicken to room temperature (about 30 minutes max).
- Remove the gizzards and pat the entire chicken dry with paper towels. Place the chicken, breast-side-down, on a large cutting board.
- Locate the backbone down the middle of the chicken, from the neck to the tail. Use a good pair of kitchen shears (scissors) or a sharp knife to cut along one side of the backbone (cut as close to the backbone as possible). Repeat on the other side of the backbone. Discard or save the backbone for later.
- Spread open the chicken, then flip it over so it is breast-side-up. Press firmly on the chicken to crack the breastbone and flatten the chicken.
- In a small bowl, mix the butter until smooth, then add the minced garlic, thyme, rosemary, parsley, and 1/2 teaspoon salt. In a separate bowl, combine the remaining salt with the Italian seasoning, garlic powder, onion powder, smoked paprika, and black pepper.
- Spread approximately one-third of the butter mixture onto the underside of the chicken and sprinkle with about a third of the seasoning mix.
- Flip the chicken back over (breast-side-up) and place it on the prepared cooling rack. Carefully spread half of the remaining butter mixture under the chicken skin and the remaining butter over the top. Evenly sprinkle the remaining seasoning mixture onto the chicken.
- Tuck the wings and turn the legs inward.
- Transfer to the oven and bake for 40-50 minutes or until the chicken is crispy to your liking and the internal temperature reaches 155 degrees Fahrenheit as measured with a digital meat thermometer. See notes.
- Remove from the oven and allow the chicken to rest for 5-10 minutes before serving with fresh lemon wedges and fresh minced parsley if desired.
Notes
- The chicken will continue to cook for an additional 5-10°F after it is removed from the oven. If the skin starts to burn halfway through cooking, tent it with foil.
- Add some veggies to the baking sheet and turn this spatchcock chicken recipe into an easy one-pan meal. Delicious options include carrots, baby potatoes, onions, and Brussels sprouts.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Nutritional information are for a 4-pound chicken.
Nutrition
Calories: 456kcal | Carbohydrates: 2g | Protein: 28g | Fat: 37g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 149mg | Sodium: 805mg | Potassium: 311mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 708IU | Vitamin C: 3mg | Calcium: 41mg | Iron: 2mg
