Spatchcock Chicken
User Reviews
4.6
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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
6
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Calories
466 kcal
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Course
Main Course, Dinner
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Cuisine
American
Spatchcock Chicken
Description
Spatchcock Chicken involves removing the backbone and pressing the chicken flat to ensure even cooking and a crisp, evenly browned skin. This method helps the bird cook through faster than roasting whole without spatchcocking. The compound butter, containing a blend of poultry herbs, garlic, lemon zest, and smoked paprika, is gently worked under the skin and over the surface. This infuses the meat with flavor and keeps it moist during roasting. The recipe suggests roasting at a high temperature of 425℉, which aids in crisping the skin while keeping the meat juicy.
The recipe also provides a simple pan gravy made by deglazing the roasting pan with chicken broth or water and thickening with cornstarch. This gravy captures the concentrated savory flavors from the drippings. Instructions recommend salting generously inside the cavity and seasoning the skin, enhancing overall taste.
This preparation yields a well-seasoned, savory roast chicken with herbaceous and smoky accents. The flattened shape promotes even heat exposure for both the breast and legs. The recipe notes provide alternative cooking vessels if a large skillet isn’t available, as well as roasting time and temperature variations depending on oven functions or chicken size.
Overall, this dish suits those looking to roast a whole bird efficiently while layering in the flavors of garlic, herbs, lemon, and smoked paprika, finishing with a classic pan gravy.
Ingredients
- ½ cup butter unsalted, softened (1 stick)
- ¼ cup poultry herb blend chopped *
- 3 cloves garlic minced
- 1 tablespoon lemon from 1 lemon, zest
- 1 tablespoon smoked paprika
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- 4 pound chicken whole
Gravy
- pan drippings
- 1 cup chicken broth low sodium or no sodium added, or water
- 1 tablespoon cornstarch
Instructions
- Prepare oven and skillet: Preheat your oven to 425℉. Spray a large skillet with cooking spray. See recipe notes if you don't have a large enough skillet.
- Make compound butter: In a small bowl add the butter, poultry herb blend, garlic, lemon zest, smoked paprika, salt and pepper. Whisk or mash with a spatula until well combined.
- Spatchcock chicken: Place the chicken breast-side down and the legs towards you. Use a pair of kitchen shears to cut up along each side of the backbone, cutting through the rib bones as you go. Open the chicken out and turn it over then flatten the breastbone with the heel of your hand, by pressing down (see video) so that the meat is all one thickness. Cut the wing tips off as well.
- Season chicken: Season the inside of the chicken generously with salt and pepper, then flip it over so that the breast side is up.
- Apply compound butter: Run your fingers under the chicken skin (breasts and legs) and rub half of the compound butter under the skin. Spread the rest of the mixture over the top of the bird.
- Bake: Place the chicken in the prepared skillet and bake uncovered for 45 minutes or until it registers 165 to 170℉ on an instant-read thermometer. The time can vary if using a different size chicken.
- Let chicken rest: Let the chicken rest at room temperature for about 15 minutes before carving it and serving.
- Make gravy: To make the gravy cook the fat drippings from the skillet in a saucepan over medium heat until bubbling. Stir in the cornstarch and chicken broth or water. Stir constantly using a whisk, bring a boil and boil for 1 more minutes. Taste for seasoning and adjust with salt and pepper as needed.
Notes
- Poultry herb blend commonly includes rosemary, sage, and thyme; if unavailable, use these herbs separately.
- If lacking a skillet large enough for spatchcocking, use a foil-lined baking sheet with a sprayed rack to elevate the chicken.
- For ovens with a Roast function, roasting at 375℉ for about 35 minutes until the internal temperature reaches 165-170℉ is a viable alternative.
- The recipe’s quantities are suitable for serving approximately six people.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 466 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 466kcal | 23% |
| Carbohydrates | 3g | 1% |
| Protein | 28g | 56% |
| Fat | 37g | 57% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 149mg | 50% |
| Sodium | 309mg | 13% |
| Potassium | 328mg | 7% |
| Vitamin A | 755IU | 15% |
| Vitamin C | 4.5mg | 5% |
| Calcium | 45mg | 5% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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