Spatchcock Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 10 mins
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Total Time
1 hr 20 mins
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Servings
4 servings
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Calories
156 kcal
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Course
Main Course
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Cuisine
American
Spatchcock Chicken
Description
The chicken is spatchcocked by removing the backbone and pressing down on the breastbone to create a flat surface for roasting. Soaking the chicken in a buttermilk brine with salt, pepper, and granulated garlic for several hours allows the flavors to penetrate and helps tenderize the meat. After removing the bird from the brine, it is placed on a parchment-lined baking sheet along with red potatoes, carrots, and yellow onion tossed with olive oil and seasoning. Roasting at 400°F until an internal temperature of 165°F ensures safe cooking with crispy skin and juicy interior.
This dish can also be prepared on a grill over indirect heat or smoked at lower temperatures for longer times, offering alternate cooking styles depending on equipment. The included roasting vegetables cook alongside the chicken to absorb juices and complete the meal.
Spatchcocking shortens cooking time and promotes more even doneness compared to roasting a whole chicken whole. The buttermilk brine and aromatic seasonings enhance flavor and texture.
Ingredients
- 1 chicken 3-4 pounds, whole
Buttermilk Brine
- 4 cups buttermilk
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 1 tablespoon granulated garlic or garlic powder
Roasted Vegetables
- 2 pounds potato cut into 1-inch chunks, red
- 2 pounds carrot cut into 1-inch chunks
- 1 yellow onion cut into 1-inch chunks
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- drizzle olive oil
Instructions
How to Spatchcock Chicken
- Using a clean surface, lay bird breast side down and identify the spine.
- Using kitchen shears, cut down both sides of the spine until it is completely removed. Discard spine.
- Flip the bird back over and rotate out the leg quarters. Give it a firm press right on the center of the breast bone. This will help the bird lay more flat.
- Add the spatchcock bird to the buttermilk brine, cover, and refrigerate for a minimum of 4 hours, or overnight.
- Pre heat the oven to 400 degrees Fahrenheit. Remove bird from brine and discard the brine.
- Place the bird on a parchment lined baking sheet breast side up. Tuck the wings to ensure they don't stick up and burn.
- Add vegetables around the chicken and drizzle with a bit of olive oil and season veggies with salt and pepper.
- Roast in the 400 degree oven until the internal temperature of the bird reaches 165 degrees, about one hour. Actual cooking time will depend on the size of your chicken. Use a meat thermometer to ensure accuracy.
- Let chicken rest for 10 to 20 minutes before carving.
Buttermilk Brine
- Use a large container that can fit the entire chicken submerged in liquid. In the container, stir together buttermilk, kosher salt, pepper, and granulated garlic. Stir to combine.
Notes
- Grilling option: Cook spatchcock chicken over indirect heat at 350°F, breast side up, closed lid, about 1 hour until internal temp reaches 165°F; finish over direct heat for crispier skin.
- Smoking option: Smoke at 225°F breast side up until internal temperature reaches 165°F, approximately 2 to 2½ hours depending on chicken size.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 156 kcal
% Daily Value*
| Calories | 156kcal | 8% |
| Carbohydrates | 13g | 4% |
| Protein | 8g | 16% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 27mg | 9% |
| Sodium | 3741mg | 156% |
| Potassium | 353mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 405IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 288mg | 29% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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