Spatchcock Chicken
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
4
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Calories
762 kcal
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Course
Main Course, Dinner
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Cuisine
American
Spatchcock Chicken
Description
Spatchcock Chicken involves removing the backbone of a whole chicken to flatten it for more even cooking and a crispier skin. This recipe seasons the chicken with olive oil and a chicken seasoning rub, then roasts it at 425°F alongside red potatoes tossed with olive oil and Italian seasoning. The high roasting temperature helps achieve golden brown skin and tender meat inside.
The preparation includes snapping the breast bone down after removing the backbone, which helps the chicken lay flat on a baking sheet for even heat exposure. The optional vegetables placed around the pan roast in the chicken’s juices, enhancing their flavor. After roasting, resting the chicken covered with foil allows the juices to redistribute for moist, flavorful meat.
This dish makes a wholesome main course, served with the roasted potatoes for a satisfying meal. It’s practical for home cooks looking to prepare a whole chicken efficiently with roasted accompaniments.
The recipe notes remind to store leftovers airtight in the refrigerator for up to 4 days and that cooked chicken freezes well for up to 3 months. Removing and saving the backbone can be useful for making broth or gravy.
Ingredients
- 1 chicken about 4 lbs, whole
- 2 tablespoons olive oil
- 3 tablespoons chicken seasoning or rub
- salt
- black pepper
Vegetables (optional)
- 2 ½ pounds red potatoes or baby potatoes, chopped
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- salt to taste
- black pepper to taste
Instructions
- Preheat oven to 425°F. Toss potatoes with olive oil and seasonings.
- Remove neck and giblets from the cavity if they are included.
- Place chicken on a sturdy surface, breast side down so the backbone is facing up. Using poultry shears, cut along each side of the back bone to remove it completely (reserve the bone for broth or gravy if desired).
- Flip the chicken over so the breast side is up. Using your palms, press on the breast bone to flatten it. You should hear it crack as it flattens. Fold the wing tips under the chicken.
- Arrange on a large rimmed baking sheet and brush with olive oil. Sprinkle generously with seasoning. Arrange vegetables around the pan if using.
- Roast the chicken for 45-50 minutes or until it reaches 165°F.
- Remove from the oven and loosely tent with foil. Rest at least 15 minutes before carving.
Notes
- Store cooked chicken in an airtight container in the refrigerator for up to 4 days.
- Cooked chicken can be frozen in zip-top bags for up to 3 months.
- Save the removed backbone to make broth or gravy if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 762 kcal
% Daily Value*
| Calories | 762 | 38% |
| Carbohydrates | 52g | 17% |
| Protein | 41g | 82% |
| Fat | 43g | 66% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 143mg | 48% |
| Sodium | 152mg | 6% |
| Potassium | 1574mg | 33% |
| Fiber | 7g | 28% |
| Sugar | 2g | 4% |
| Vitamin A | 346IU | 7% |
| Vitamin C | 59mg | 66% |
| Calcium | 93mg | 9% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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