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Juicy Roasted Spatchcock Chicken

A spatchcocked chicken roasts quickly and evenly, making it ideal for a weeknight feast. With a zesty marinade and roasted vegetables, this recipe delivers juicy chicken with a crispy golden skin every time.

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 5
Calories: 737 kcal
Course: Main Course
Cuisine: Middle Eastern

Ingredients

  • 1 whole chicken 4 pounds
  • 1/4 cup olive oil
  • 2 teaspoons oregano
  • 2 teaspoons sumac
  • 1 lemon juice of
  • 2 teaspoons Aleppo pepper
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 cup cherry tomatoes
  • 8-10 baby potatoes
  • 6 shallots
  • 2 lemons

Instructions

    Cup of Yum
  1. Place the chicken on the cutting board. The chicken breast should be side-down, with the backbone facing up.
  2. Use the kitchen shears, and cut along one side of the backbone from the tail to the neck. Repeat with the other side, remove the backbone and save it to make chicken stock later.
  3. Flip the chicken over so it’s breast-side up. Press down firmly on the breastbone with both hands until you hear a crack and the chicken lies flat.
  4. In a small bowl, mix all the marinade ingredients: olive oil, lemon juice, sumac, oregano, Aleppo pepper, paprika, and salt.
  5. Rub half the marinade on the inside of the chicken and the other half under the skin.
  6. Pat the skin dry and sprinkle it only with salt and pepper.
  7. Place the spatchcocked chicken in the middle of a cast iron skillet. Arrange vegetables (potatoes, tomatoes, shallots, and lemons) around the chicken. Drizzle everything with more olive oil and season the veggies too.
  8. Preheat your oven to 400°F (200°C) to ensure the chicken cooks evenly and the skin crisps up. Place the chicken breast side up for optimal browning.
  9. Roast the chicken for 50-60 minutes or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C).
  10. Broil the chicken for 2-3 minutes at the end of the cooking time for extra crispy skin. Keep a close eye to avoid burning.
  11. Allow the roasted chicken to rest for 10-15 minutes after roasting. This helps the juices redistribute, ensuring moist and tender meat.
  12. Garnish the roasted spatchcock chicken and vegetables with fresh herbs for added flavor.

Notes

  • Pat the Skin Dry: Dry the chicken skin completely with paper towels before adding the salt. This ensures a crispy, golden finish.
  • Marinate Under the Skin: Gently lift the skin and rub the marinade directly onto the meat for maximum flavor infusion. Avoid putting marinade on the skin to prevent burning.
  • Avoid Burnt Skin: Don’t apply marinade on top of the skin, as the lemon juice and spices can cause the skin to burn during roasting.
  • Check for Doneness: Use a meat thermometer to ensure the thickest part of the chicken reaches 165°F. This guarantees juicy, perfectly cooked chicken.
  • Prevent Juice Spills: If you're using a baking sheet, ensure the sides are high to keep the juices from overflowing.
  • Slice with Ease: After roasting, let the chicken rest for 10 minutes to seal in the juices, making it simpler to slice.
  • Save the Juices: Don’t discard the pan juices! Before serving, you can use them to make a flavorful gravy or drizzle over the chicken and veggies.

Nutrition Information

Calories 737kcal (37%) Carbohydrates 73g (24%) Protein 37g (74%) Fat 35g (54%) Saturated Fat 8g (40%) Polyunsaturated Fat 6g Monounsaturated Fat 17g Trans Fat 0.1g Cholesterol 114mg (38%) Sodium 614mg (26%) Potassium 2012mg (57%) Fiber 11g (44%) Sugar 8g (16%) Vitamin A 829IU (17%) Vitamin C 113mg (126%) Calcium 106mg (11%) Iron 6mg (33%)

Nutrition Facts

Serving: 5Serving

Amount Per Serving

Calories 737

% Daily Value*

Calories 737kcal 37%
Carbohydrates 73g 24%
Protein 37g 74%
Fat 35g 54%
Saturated Fat 8g 40%
Polyunsaturated Fat 6g 35%
Monounsaturated Fat 17g 85%
Trans Fat 0.1g 5%
Cholesterol 114mg 38%
Sodium 614mg 26%
Potassium 2012mg 43%
Fiber 11g 44%
Sugar 8g 16%
Vitamin A 829IU 17%
Vitamin C 113mg 126%
Calcium 106mg 11%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.