Roast Spatchcock Chicken Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 30 mins
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Servings
4
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Calories
664 kcal
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Course
Main Course
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Cuisine
American
Roast Spatchcock Chicken Recipe
Description
This recipe for Roast Spatchcock Chicken features a whole chicken prepared by removing the backbone to flatten it for uniform roasting. The chicken is seasoned with a chimichurri-style sauce consisting of fresh parsley, thyme, rosemary, chives, oregano, minced garlic, lemon zest, and juice mixed with olive oil, salt, and black pepper. The chicken is first roasted skin side up at 375°F for 50 minutes and then finished at 425°F for 15 minutes to crisp the skin and complete cooking.
The result is juicy, evenly cooked meat with flavorful, herb-infused skin that offers both freshness from the lemon and aromatic notes from the varied herbs. Turning the pan midway helps even heat distribution. The backbone can be saved for stock, adding zero waste value.
Serve the chicken with the remaining lemon herb sauce for a vibrant finish. Adding vegetables on the roasting pan near the end of cooking can complement the dish. It makes a straightforward main for family meals, with leftovers that reheat well.
The recipe notes suggest keeping the chicken warm at low oven temperature if needed, storing refrigerated up to 5 days or frozen for three months, and reheating gently to preserve texture.
Ingredients
- 1 chicken whole roasting
- 2 tablespoons parsley finely minced, fresh
- 2 tablespoons thyme finely minced, fresh
- 2 tablespoons fresh rosemary finely minced
- 2 tablespoons chives fresh, finely minced
- 2 tablespoons oregano finely minced fresh
- 4 garlic finely minced
- lemon zest and juice of 1
- ½ cup olive oil 2 tablespoons
- salt to taste
- black 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
- Keep cooked chicken warm in a low oven (165° to 200°) for up to 30 minutes if serving later.
- Cover and refrigerate leftovers for up to 5 days or freeze for up to 3 months; thaw overnight prior to reheating.
- Reheat chicken on a parchment-lined sheet tray at 350°F for 10 to 15 minutes until warmed through.
- Add vegetables around the chicken in the last 45 minutes of roasting to cook them alongside and absorb flavors.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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