Spatchcock Chicken
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Spatchcock Chicken
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Easy Spatchcock Chicken recipe and step by step guide for how to cook an entire chicken with perfect juicy chicken meat and crispy skin.
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Ingredients
- 4-5 pound chicken , giblets discarded
- 1 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper
- 1/2 teaspoon thyme
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 425 degrees.
- Using kitchen scissors cut out the backbone (spine) of the chicken.
- Flatten the chicken on the cutting board and using both hands, press down on the chicken until you hear cracking noises and the whole chicken is an even thickness and flattened.
- Dry the chicken with paper towels, then season with salt, pepper, and thyme.
- Place chicken onto rimmed baking sheet or large baking dish.
- Rub olive oil all over the chicken skin.
- Roast for 40-50 minutes or until cooked through to 165 degrees.
Nutrition Information
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Calories
265kcal
(13%)
Carbohydrates
1g
(0%)
Protein
20g
(40%)
Fat
20g
(31%)
Saturated Fat
5g
(25%)
Trans Fat
1g
Cholesterol
82mg
(27%)
Sodium
367mg
(15%)
Potassium
208mg
(6%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
159IU
(3%)
Vitamin C
2mg
(2%)
Calcium
13mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 265 kcal
% Daily Value*
| Calories | 265kcal | 13% |
| Carbohydrates | 1g | 0% |
| Protein | 20g | 40% |
| Fat | 20g | 31% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 82mg | 27% |
| Sodium | 367mg | 15% |
| Potassium | 208mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 159IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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