Crispy Spatchcock Chicken Recipe

Name: Crispy Spatchcock Chicken Recipe
Prep time: 15 min
Cook time: 50 min
Yield: 5 up to
Ingredients: 4 lb chicken; salt; 1 1/2 allspice; 1 1/2 tsp garlic powder; 1/2 sweet paprika; 1/2 tsp black pepper; 1/4 tsp ground nutmeg; extra virgin olive oil; 8 tomato; 1 sweet onion; green olives

User Reviews

4.9

138 reviews

Excellent

Prep Time
15 mins
Cook Time
50 mins
Rest in refrigerator (if you have the time)
12 hrs
Servings
5 up to
Calories
4047 kcal
Course
Main Course
Cuisine
Mediterranean

Crispy Spatchcock Chicken Recipe

Pierce Dyer

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This Crispy Spatchcock Chicken recipe involves butterflying a whole chicken to ensure even cooking and a flatter shape for crispier skin. The bird is seasoned with a blend of allspice, garlic powder, paprika, black pepper, and nutmeg, then air-chilled in the refrigerator to dry the skin before roasting. The result is tender meat with a well-browned, crisp skin, suitable for serving with various side dishes.

Description

The method begins with spatchcocking the whole chicken by removing the backbone and flattening the bird. It is then salted generously, ideally overnight, to improve skin crispiness and flavor. A spice blend including allspice, garlic powder, paprika, black pepper, and nutmeg is applied before roasting at high heat. This process promotes a golden, crispy skin and juicy interior. Optional ingredients like Campari tomatoes, sweet onion, and green olives can be roasted alongside for complementary flavors.

This chicken can be served with tahini sauce for added creaminess and sides such as fattoush salad, Greek green beans, or roasted potatoes for a wholesome meal. The recipe notes the importance of bringing the chicken to room temperature before roasting and provides tips on seasoning and roasting times.

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Ingredients

Servings

4 lb chicken whole
salt
1 1/2 allspice tsp
1 1/2 tsp garlic powder
1/2 sweet paprika tsp
1/2 tsp black pepper
1/4 tsp ground nutmeg
extra virgin olive oil (I used Private Reserve Greek extra virgin olive oil)

Optional

8 tomato Campari
1 sweet onion peeled and quartered, large
green olives handful

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Instructions

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Spatchcock (butterfly) the chicken. Place the chicken on a cutting board with its backbone facing you. Using a pair of sturdy kitchen shears, cut out the backbone by cutting along both sides of the spine. Remove the backbone. Push down on the breasts to flatten the chicken. Flip the bird over and remove the wing tips. (See the step by step tutorial in the post showing how to spatchock chicken.) You can also ask your butcher to do it.
Salt the chicken. (If you have time, do this the night before). Place the chicken, breast side up, on a large cutting board. Push down on the breastbone. Generously season with kosher salt on both sides. Place the chicken, breast side up, on a shallow roasting dish. Refrigerate uncovered (you can leave it in the fridge to airchill for a couple of hours or overnight).
Bring the chicken to room temperature. One hour before you plan to roast it, pull the chicken out of the fridge and set at room temperature.
Preheat the oven to 425 degrees Fand adjust an oven rack right in the middle.
In a small dish, mix the spices. Season the chicken on both sides. Pull the skin up, and apply some of the spice mix underneath as well.
Sear the chicken. In a 12-inch cast iron skillet, add just enough extra virgin olive oil to coat the bottom. Heat over medium-high. As soon as the oil is shimmering, add the chicken, breast side down. Brown for 6-8 minutes, then flip over and brown on the other side another 5 minutes or so.
Roast the chicken. Transfer the cast iron skillet to the heated oven middle rack. Slide it all way to the back of the oven, with the handle of the pan facing left.
After 20 minutes, using oven mitts, carefully, turn the skillet 180 degrees so that the handle is now pointing right. Push to the back of the oven again. Roast for another 30 to 45 minutes, until the chicken is brown all over and the juices run clear or until the chicken is done and its internal temperature registers 165 degrees F.
Option to Add Vegetables. If you like, about 20 minutes or so before you pull the chicken out of the oven, add the tomato and onion to a small roasting dish. Toss with olive oil and salt. Place on the lower rack of the oven to roast. When done, add a handful of spicy green olives to the roasted veggies and serve with the chicken. (see more ideas for what to serve along)
Let rest before carving. Remove from the oven and let rest for 10 minutes before carving.

Notes

Salt the chicken as early as possible before cooking, preferably overnight, to improve skin texture.
Pat the chicken dry with paper towels before seasoning to aid crispiness.
Serve the roasted chicken with homemade tahini sauce and sides like fattoush salad or roasted vegetables.