How To Spatchcock A Chicken In 3 Steps
User Reviews
5
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
4
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Calories
340 kcal
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Course
Main Course
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Cuisine
Irish
How To Spatchcock A Chicken In 3 Steps
Description
Begin by preheating the oven and preparing the chicken by removing any contents and the plastic pop-up thermometer. Using kitchen shears, cut alongside both sides of the backbone to remove it entirely. Then, make a shallow incision through the breastbone without cutting through the skin on the opposite side, allowing the bird to be pressed flat. This technique spreads the chicken out evenly for consistent heat exposure during roasting.
The chicken is then flattened by pushing down on the breast and positioning the drumsticks close together to form the typical spatchcock shape. Seasoning with melted butter, lemon zest, garlic, fresh rosemary, thyme, salt, and pepper adds flavor and helps in browning the skin. Roasting at 450°F crisps the skin and cooks the bird efficiently with less time than a whole chicken cooked normally.
Ingredients
- 4-5 pound chicken whole roasting
- 4 tablespoons butter melted
- lemon zest of 1
- 2-3 cloves garlic minced
- 1 tablespoon rosemary roughly chopped, fresh leaves
- 1 tablespoon thyme roughly chopped, fresh, leaves
- salt
- black pepper
Instructions
- Preheat the oven to 450 degrees F. Unwrap a whole roasting chicken and remove anything stuffed inside the front and back cavities, along with the plastic timer pop-up.
- Look and the bird carefully to determine where you see the breast meat. Then flip the chicken over and find the backbone.
- Use strong kitchen shears to cut alongside the backbone, from one end of the bird to the other. Then cut along the other side of the backbone to remove it completely. Keep the shears very close to the backbone as to not cut off any meat.
- Open the cavity of the chicken to find the breastbone. Now cut a shallow incision through the flexible bone, from one end to the other, yet not all the way through the breast meat and skin on the other side. This allows the chicken to be flattened. (See photos for reference.)
- Place the chicken breast-side-up on a rimmed baking sheet. Push the breasts down to flatten the chicken. Pull the drumsticks down and together to create the classic spatchcock shape. Then deal with the wings…
- On some chickens, the tips of the wings have already been trimmed off. In this case, leave them as-is. However, on other chickens, the wings tips are intact and are likely to burn before the chicken is cooked through. You can either cut them off at the joint or tuck them up and under the breasts.
- Pat the chicken dry with paper towels, including any excess juices on the baking sheet.
- In a small bowl mix the melted butter, lemon zest, minced garlic, fresh herbs, 1 teaspoon salt, and ½ teaspoon ground black pepper.
- Brush the mixture over the entire surface of the chicken. Roast for 35-40 minutes, until the interior temperature reaches 165 degrees F.
- Allow the chicken to rest for 7-10 minutes before cutting and serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 340 kcal
% Daily Value*
| Serving | 0.25chicken | |
| Calories | 340kcal | 17% |
| Carbohydrates | 1g | 0% |
| Protein | 20g | 40% |
| Fat | 27g | 42% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 111mg | 37% |
| Sodium | 176mg | 7% |
| Potassium | 216mg | 5% |
| Fiber | 0g | 0% |
| Sugar | 0g | 0% |
| Vitamin A | 600IU | 12% |
| Vitamin C | 5.3mg | 6% |
| Calcium | 32mg | 3% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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