Roast Spatchcock Chicken Recipe
User Reviews
5.0
51 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
1 hr 15 mins
-
Total Time
1 hr 30 mins
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Servings
4
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Calories
664 kcal
-
Course
Main Course
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Cuisine
American
Roast Spatchcock Chicken Recipe
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This easy-to-make delicious roast spatchcock chicken recipe is perfectly golden brown and served with a tasty herb garlic oil.
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Ingredients
- 1 whole roasting chicken
- 2 tablespoons finely minced fresh parsley
- 2 tablespoons finely minced fresh thyme
- 2 tablespoons finely minced fresh rosemary
- 2 tablespoons finely minced fresh chives
- 2 tablespoons finely minced fresh oregano
- 4 finely minced garlic cloves
- Zest and juice of 1 lemon
- ½ cup olive oil + 2 tablespoons
- Sea salt and pepper to taste
Instructions
- Preheat the oven to 375°.
- Remove the backbone from the chicken using sharp kitchen shears or a sharp chef’s knife. Reserve the backbone in a storage container in the freezer for chicken stock later. Set aside.
- In a medium-sized bowl, whisk together the herbs, garlic, lemon, olive oil, salt, and pepper until combined to make a chimichurri-style sauce and set aside.
- Place the flattened chicken on a sheet tray lined with parchment paper and cover it on all sides with 2 tablespoons of olive oil, salt, and pepper.
- Drizzle on half of the lemon herb sauce.
- Place it in the oven and bake it skin side up for 50 minutes.
- After 25 minutes, turn the chicken pan around so that it cooks evenly on all sides.
- After the 50 minutes is up, turn the heat up to 425° and cook for 15 more minutes or until the skin is golden brown and cooked throughout.
- Serve the chicken with the remaining lemon herb sauce.
Notes
- Make-Ahead: This recipe is meant to be eaten as soon as it is finished cooking. However, you can keep it warm in the oven at very low temperatures (165° to 200°) for up to 30 minutes before serving it.
- How to Store: Cover it and keep it in the refrigerator for up to 5 days. This will freeze covered for up to 3 months. Thaw it in the refrigerator for one day before reheating.
- How to Reheat: Place the desired amount of chicken on a sheet tray lined with parchment paper. Bake it at 350° for 10 to 15 minutes or until warm.
- With about 45 minutes left in the total cooking process, you can add vegetables around the chicken on the sheet tray you’d like to serve the chicken with.
Nutrition Information
Show Details
Calories
664kcal
(33%)
Carbohydrates
5g
(2%)
Protein
33g
(66%)
Fat
57g
(88%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
9g
Monounsaturated Fat
32g
Cholesterol
164mg
(55%)
Sodium
135mg
(6%)
Potassium
464mg
(13%)
Fiber
2g
(8%)
Sugar
0.2g
(0%)
Vitamin A
2083IU
(42%)
Vitamin C
15mg
(17%)
Calcium
96mg
(10%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 664 kcal
% Daily Value*
| Calories | 664kcal | 33% |
| Carbohydrates | 5g | 2% |
| Protein | 33g | 66% |
| Fat | 57g | 88% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 32g | 160% |
| Cholesterol | 164mg | 55% |
| Sodium | 135mg | 6% |
| Potassium | 464mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 0.2g | 0% |
| Vitamin A | 2083IU | 42% |
| Vitamin C | 15mg | 17% |
| Calcium | 96mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
51 reviews
Excellent
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