How to Spatchcock a Chicken
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5
How to Spatchcock a Chicken
Description
This method starts with prepping a whole chicken by cutting out the backbone with kitchen shears and slightly slicing the breast bone to allow flattening. The flattened chicken lies breast-side up on a baking sheet. Seasoning with salt and pepper is applied inside and out. A butter mixture with garlic, parsley, lemon juice, olive oil, and salt is spread beneath the skin to infuse flavor and ensure the meat stays moist during roasting.
The chicken is baked uncovered at a high temperature, typically around 425°F, promoting crisp skin and evenly cooked meat. Vegetables may be roasted alongside, lightly oiled and seasoned, making for a complete meal. This spatchcock technique reduces cooking time and improves heat distribution compared to roasting a whole bird intact.
After cooking, the chicken can be rested, sliced, and served with the roasted vegetables. Leftovers keep well for several days when stored in airtight containers. The seasoning and vegetables can be adjusted to preference, and the method is adaptable to various herbs and spices.
Ingredients
- 3-4 pound chicken whole
- 1 teaspoon salt divided
- ¼ teaspoon black pepper divided
- vegetable plus olive oil, salt and pepper as needed, assorted
Garlic Herb Butter
- 3 tablespoons butter softened, salted
- 1 tablespoon olive oil plus more to drizzle
- 1 tablespoon parsley finely chopped
- 2 garlic minced, cloves
- 1 tablespoon lemon juice
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.
Notes
- Inspired by Natasha's Kitchen, this recipe offers a straightforward spatchcocking approach.
- Store leftovers in an airtight container for up to 4 days refrigerated.
- Vegetable and spice choices can be varied to suit your taste.
- Nutrition information excludes vegetables; adjust seasonings as preferred.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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