How to Spatchcock a Chicken
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How to Spatchcock a Chicken
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Spatchcock Chicken is also known as butterflying - a technique of removing the backbone for a faster roasting time that results in juicy and flavorful chicken
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Ingredients
- 3-4 pound whole chicken
- 1 teaspoon salt divided
- ¼ teaspoon black pepper divided
- assorted vegetables plus olive oil, salt and pepper as needed
Garlic Herb Butter
- 3 tablespoons salted butter softened
- 1 tablespoon olive oil plus more to drizzle
- 1 tablespoon parsley finely chopped
- 2 garlic cloves minced
- 1 tablespoon lemon juice
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Instructions
- Preheat oven to 425˚F, and line a rimmed baking half sheet with parchment paper
- Prepare whole chicken by placing it breast side down. Use kitchen shears to cut through the ribs along the spine on both sides. Use a heavy knife to slightly cut into the sternum, then open rib cage, and pop out the breast bone to flatten the chicken. Season inside the chicken with half the salt and pepper.
- Flip the chicken over breast side up and set on the prepared rimmed baking half sheet. Use the palm of your hands to push firmly over the breast bone to allow chicken to flatten. Use your thumbs to pull the skin from the meat.
- In a small mixing bowl, combine the ingredients for the garlic herb butter until smooth and well incorporated. Spoon the butter mixture under the chicken skin, and spread any remainder over the chicken.
- If you’re preparing vegetables with the chicken, place them around the chicken. Drizzle with olive oil and sprinkle the remaining salt and pepper.
- Bake uncovered until instant read thermometer reads 160˚F when inserted into thickest part of chicken breast, about 45 minutes. Remove from oven and rest uncovered for 10 minutes before cutting and serving.
Equipments used:
Notes
- Recipe: This recipe was inspired by Natasha's Kitchen.
- Storage: Store any leftovers in an airtight container. They will last up to 4 days.
- Substitutes: For best results, follow the recipe as is. However you can switch out the spices, herbs and vegetables based on your preferences.
- * Please note the nutrition label does not include the vegetables.
Nutrition Information
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Calories
461kcal
(23%)
Carbohydrates
1g
(0%)
Protein
31g
(62%)
Fat
37g
(57%)
Saturated Fat
13g
(65%)
Cholesterol
145mg
(48%)
Sodium
772mg
(32%)
Potassium
309mg
(9%)
Sugar
1g
(2%)
Vitamin A
575IU
(12%)
Vitamin C
6mg
(7%)
Calcium
23mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 461 kcal
% Daily Value*
| Calories | 461kcal | 23% |
| Carbohydrates | 1g | 0% |
| Protein | 31g | 62% |
| Fat | 37g | 57% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 145mg | 48% |
| Sodium | 772mg | 32% |
| Potassium | 309mg | 7% |
| Sugar | 1g | 2% |
| Vitamin A | 575IU | 12% |
| Vitamin C | 6mg | 7% |
| Calcium | 23mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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